Jalapeño, corn and Red Leicester quiche lorraine

Ingredients

• 260 g plain flour, plus extra to dust
• 150 g cold unsalted butter, grated
• 75 g cold red Leicester, finely grated
• 1/2 tsp fine salt
• 1 egg yolk
• 200 g diced smoked pancetta
• 1 x 198g tin sweetcorn, drained
• 1/2 leek, chopped
• 3 garlic cloves, finely crushed
• 3 eggs
• 75 ml double cream
• 150 g half-fat crème fraîche
• 1/4 x 20g pack chives, finely chopped
• 1/2 x 200g jar pickled jalapeños, drained and roughly chopped
• 75 g red Leicester, grated

Instructions

1. 1

   Using a food processor, pulse the flour, butter, red Leicester and salt together until it’s a breadcrumblike consistency. Add the egg yolk and slowly add 3-4 tablespoons ice-cold water, a little at a time, until it comes together. Wrap and chill for 1 hour.

2. 2

   Preheat the oven to 200°C, fan 180°C, gas 6. On a lightly floured surface, roll out the chilled pastry to a 0.5cm-thick circle, large enough to line a 25cm tart tin. Drape the pastry over the tin and gently press into the edges and up the sides, leaving a slight overhang. Prick the base all over with a fork, then add a scrunched-up sheet of baking paper and fill with baking beans. Bake for 15 minutes. Remove the baking beans and paper, trim the pastry edges with a serrated knife, then return to the oven for a further 5-6 minutes until light golden.

3. 3

   Meanwhile, put the pancetta in a cold frying pan and set over a medium heat. Allow the pancetta to slowly crisp up, stirring frequently. Once it’s light golden and sizzling, add the sweetcorn and cook for a further 5 minutes. Once the pancetta is crispy, remove everything with a slotted spoon. Add the leek and garlic to the same pan and cook for 1-2 minutes until just softened.

4. 4

   In a jug, whisk together the eggs, cream, crème fraîche and seasoning. Add the leek mixture, most of the sweetcorn and pancetta, the chives, most of the jalapeños, and most of the red Leicester to the pastry case. Pour over the egg mixture, then top with the reserved ingredients.

5. 5

   Reduce the oven temperature to 180°C, fan 160°C, gas 4. Carefully transfer the quiche to the oven and bake for 30 minutes or until golden but slightly jiggly in the middle. Allow to cool for at least 20 minutes before slicing and serving.