Ingredients
Method
1.Chop butter. Sift flour into large bowl; rub in butter until mixture is crumbly. Add enough of the water to make ingredients cling together. Knead dough lightly on floured surface until smooth. Flatten slightly, enclose in plastic wrap; refrigerate 20 minutes.
2.Meanwhile, discard rind from speck; chop speck finely. Trim leeks leaving 5cm (2 inches) green leaves; quarter lengthways without cutting through the root, wash well to remove any grit. Chop leek finely.
3.Spray large saucepan with cooking oil; heat pan. Cook speck, stirring, until crisp; transfer to large bowl. Reserve 1 tablespoon of the pan drippings; discard remaining drippings. Cook leek in same pan, stirring, until leek is beginning to soften. Add beer; cook, covered, about 5 minutes or until leek is soft. Transfer leek mixture to bowl with speck; cool.
4.Grease 27cm (10¾-inch) round loose-based fluted flan tin. Roll out pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin; press over base and side, trim away excess pastry. Lightly prick surface of pastry base all over with a fork; refrigerate 20 minutes.
5.Preheat oven to 200°C (180°C fan-forced).
6.Line pastry with baking paper; fill with dried beans or rice. Bake 15 minutes; remove paper and beans. Bake a further 10 minutes.
7.Meanwhile, add eggs, cheese and cream to leek mixture; whisk until combined. Season mixture with pepper.
8.Pour leek mixture into pastry case; bake about 30 minutes or until set. Stand quiche 10 minutes before serving.
You can also make the pastry using a food processor. Process flour and butter until crumbly; with motor operating, add the water and process until ingredients cling together. Or, you can buy ready-made frozen shortcrust pastry. Take leftover quiche to work the next day for lunch. It is great served either cold or warm.
Note
