Leek And Speck Quiche - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup cold butter, chopped
7 oz speck, chopped finely
2 None small leeks, trimmed, leaving 2 inches of green leaves, quartered lengthwise, chopped finely
1/2 cup beer
4 None large eggs
4 oz coarsely grated Gruyere cheese
1/2 cup heavy cream

Preparation

Sift flour into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add enough ice water (around 1-2 tbsp) to make ingredients just cling together. Transfer to a lightly floured work surface and knead until smooth. Flatten slightly, wrap in plastic wrap and refrigerate for 20 mins.
Oil a large saucepan and place over medium heat. Cook speck, stirring, until crispy. Transfer to a large bowl. Reserve 1 tbsp rendered fat in pan and discard remaining drippings. Cook leeks, stirring, until beginning to soften. Add beer and cook, covered, for 5 mins, or until leeks are soft. Transfer to bowl with speck. Let cool.
Grease an 11 inch tart pan. Roll out pastry then use to line pan, trimming excess. Lightly prick base-- all over with a fork and refrigerate for 20 mins.
Preheat oven to 400\u00b0F. Line pastry with parchment paper and fill with pie weights. Bake for 15 mins then remove paper and weighs. Bake for another 10 mins.
Meanwhile, add eggs, cheese and cream to leek mixture and whisk until combined. Season. Transfer to tart shell and bake for 30 mins, or until set. Let stand for 10 mins before serving.