A delicious Welsh twist on a classic quiche recipe, our friends at The Pembrokeshire Beach Food Company have kindly shared this tasty recipe with us. Packed with wonderful Welsh ingredients such as laverbread and Gower Cockles, this is certainly a show-stopping dish for this summer’s picnics!
Why not try
Halen Môn Oak Smoked Sea Salt for a rich, smokey flavour?
Rhosyn Farm Welsh Breakfast Hamper and serve your quiche with some award-winning sausages, too?
- Short Crust Pastry
- 200g Plain Flour
- 50g Welsh Butter (Welsh Sea Black Butter is best)
- 50g Lard
- Pinch of Salt
- Cold Water
- 200g Welsh Cockles
- 200g Bacon
- 2 Whole Eggs
- 2 Egg Yolks
- 200ml Cream
- 1tbsp Welshman's Caviar
- Salt & Pepper to season
Ensure that your lard is at room temperature and soft enough to slice with a knife with ease. Sift the flour into a bowl and add a pinch of salt. Cut your Welsh Butter butter and lard into small chunks and add to the flour mix, using your fingertips to crumble the mix until it resembles breadcrumbs.
Add a splash of cold water a bit at a time to the mixture and use your knife to mix it in. Once the mixture starts coming together don’t add anymore water, the mixture should come out of the bowl cleanly.
Rest the pastry in the fridge for at least 30 mins, this helps the gluten in the flour react with the water and makes the pastry more elastic, which is good for when it comes to rolling it out.
Prepare your surface with a sprinkling of flour and coat your rolling pin with flour before rolling out the pastry, to around 3mm thick.
Place your pastry into your baking dish and blind bake by covering the pastry with grease-proof paper and add dried pulses or rice on top of the paper to keep the pastry down while cooking. Place the dish in an oven at around 180’c for 15 mins, until the pastry is lovely and golden.
While you’re baking your pastry, slice your bacon into small strips and add to a frying pan. Once the juices start to flow, add the laverbread (Welshman’s Caviar) and mix with the bacon and juices. Once this mixture has cooked, it should take around 5 mins, remove from the heat and allow to cool. Once cooled, mix in the cockles and season to your liking.
Mix your eggs and egg yolks together in a jug, add the cream and stir well.
Place your laverbread, cockle and bacon mixture on top of your now golden pastry and pour the egg and cream mixture on top. Mix it together with a fork and then place in the oven at 180’c and cook for around 30 – 40mins.
Serve hot or cold.