Seaside Quiche 

This is a delicious quiche made with bacon, leeks, cockles and laverbread, all bought from Llanelli Indoor Market.

The thick, tasty bacon, covered with black pepper, is home-cured by John of Bwyd Blasus, right in the middle of the market. The leek is from Sewards of Llanelli, the butter (slightly salted) is from Tywi Valley Foods and the flour is from Jelfs.

The great thing about this recipe is that there’s no real need to be very precise about weighing the seafood: I just go along to Ann of Penclawdd Cockles and Laverbread and buy one bag of cockles, one of laverbread and I use the whole lot.

Ingredients

For the Pastry

300g of plain flour

150g of butter

Pinch of salt (go easy here if using salted butter) and about 100ml of very cold water

For the filling

1 bag of cockles (approximately 100g)

1 bag of laverbread (approximately 100g)

200g pack of black pepper cured bacon, chopped

1 leek, trimmed and sliced

2 whole eggs

2 egg yolks

200ml single cream

Salt & Pepper (easy on the pepper – remember your bacon is peppered)

A few gratings of cheddar cheese – optional

Method

For the Pastry

1. Cut the cold butter into small lumps and add to the flour and salt. Use your fingertips to crumble the mix until it resembles breadcrumbs.

2. Add the cold water, a little at a time, and bring the mixture together with your hands. It’s important not to work the pastry for too long.

3. Rest the pastry in the fridge for a minimum of 30 minutes (but the longer the better).

4. Roll out the pastry to around 3-4 mm thick.

5. Line a greased quiche tin with your pastry and blind bake. (To blind bake, prick the the pastry several times with a fork before covering with grease-proof paper, add baking beans or uncooked rice on top of the paper to weigh it down, and bake at around 180˚C for 15 mins until the pastry is golden). Brush with the beaten egg-white to seal the pastry and prevent a soggy bottom.

For the Filling

1. Chop up your bacon and add to a heated frying pan.

2. After the bacon has cooked for a minute or two and is releasing some juice, add the sliced leek and mix with the bacon and the juices.

3. Once the bacon is cooked but not crisp and the leeks have begun to soften (around 4-5 minutes) add the laverbread and cook for a further minute.

4. Once the bacon, leek and laverbread mixture has cooked, remove from the heat and let it cool.

5. When the mixture has cooled, add the cockles and season to taste.

6. Mix your whole eggs and egg yolks together in a jug, then stir in the milk cream.

7. Spoon your bacon, leek, cockle and laverbread filling on top of golden pastry and pour the egg and cream mixture on top. Even it out with a fork and, if using, top with a few gratings of cheese. Place in the oven at 180˚C and cook for around 30 minutes.

8. Serve hot or cold with boiled new potatoes and a green salad.

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