1 HR 15 MINS SERVES 6

TAKES

excess. Prick the base all over with a fork, line with foil and baking beans, and blind bake for 40 mins; remove the beans and cook for a further 5 mins.

2

Meanwhile, fry the mushrooms in a pan, tossing for 5-10 mins until golden. Remove and set aside.

3

Next, fry the bacon until crispy. Add the cut bacon to the mushrooms and set the full rashers to one side.

4

Wipe the pan and gently sweat the leek for 10 mins. Once soft, mix into the mushroom and bacon mixture along with the parsley. 5

In a bowl, mix the milk, creme fraiche, eggs, nutmeg and ¼tsp salt.

6

Press the bacon mixture into the tart base. Pour over the milk mixture and lay the whole cooked bacon rashers on top, leaving space for the quails’ eggs, which you will add later. Reduce the oven temperature to 170C/gas 3 and cook the quiche for 25 mins.

7

Use a spoon to press 4 shallow holes on top, and crack a quail’s egg into each cavity. Return to the oven for 20 mins until the quiche is set in the middle. Allow to rest before serving.