Cavern Ruby, Pesto & Bacon Quiche by @LlioAngharad

1. Prepare the pastry (skip if using store-bought):
   • In a large mixing bowl, combine the flour, cold diced butter, and a pinch of salt.
   • Use your fingertips to rub the butter into the flour until it resembles breadcrumbs.
   • Gradually add cold water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork it.
   • Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

2. Preheat your oven to 180°C (350°F) and place a baking sheet in the oven to heat.
3. On a floured surface, roll out the pastry to fit a 9-inch tart or quiche pan. Ensure it’s large enough to cover the base and sides of the pan.
4. Carefully transfer the pastry to the pan, pressing it into the edges. Trim any excess pastry.
5. Spread the pesto evenly over the bottom of the pastry.
6. Cut the leek in batons and poach in butter.
7. Layer with leek, bacon and cheese:
8. In a bowl, whisk together the eggs, double cream, and the remaining grated Red Leicester cheese. Season with freshly ground black pepper.
9. Assemble and bake:
   1. • Pour the custard mixture over the filling.
   • • Place the quiche on the preheated baking sheet in the oven.
   • • Bake for 35-40 minutes or until the quiche is set and golden brown on top.
10. Remove the quiche from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature. Optional – Add crispy leeks on top.

Recipe by Llio Angharad @LlioAngharad