Method:

• Preheat oven to 200C/180C fan/ gas 6
• First make the paste, or use shop bought.
• Sieve 225 g plain flour into a large bowl and rub 100 g butter in with your fingers, mixing well until it looks like breadcrumbs.
• Grabbing a handful of mixture and feeding it through your fingertips helps with this process.
• Stir in a pinch of salt and add 2-3 tbsp of cold water, add more water if required but don’t let the dough get too wet.
• Knead the dough on a floured surface until it comes together into a smooth ball.
• Cover with cling film and refrigerate for 30 minutes before using.
• Brush a 23cm/9” flan tin with a little butter and ease the pastry onto the base.
• Press the pastry into the corners.
• Allow the pastry to fall over the sides as it will shrink a little in baking.
• Line the pastry base with baking paper and fill with baking beans and bake for If you do not have baking beans you can use rice or dry pasta.
• Remove baking beans and baking paper and bake for an additional 10 minutes
• Trim the pastry edges with a knife to tidy it up.
• Heat 2 tbsp olive oil in a frying pan over a medium – high heat. 

For the Quiche:

• Add the butter to a pan and fry the chopped leek, garlic, tomatoes for 3-4 minutes before adding the spinach and basil and cook for an additional 2 minutes.
• Fry or grill the rashers until golden and chop into small pieces.
• Combine the cream, milk and three eggs and mix in a jug.
• Arrange the tomato’s, leek, garlic, spinach and basil in the base of the pastry dish and sprinkle the cheeses evenly all over the top.
• Pour the cream and egg mixture into the quiche, making sure it is evenly poured all over the contents.
• Season with salt and freshly ground pepper.
• Bake for 40 minutes until golden.
• Garnish with some rocket lettuce tossed with a little olive oil and Parmesan cheese. 

Pesto Pasta:

• 200g cooked pasta of choice, combined with 150g green pesto, garnish with 30g Parmesan cheese and a handful of pine nuts.