- 250g/9oz plain flour, plus extra for dusting
- 150g/5½oz cold butter, cubed, plus extra for greasing
- pinch salt
- 1 free-range egg
- 6 slices dry-cured smoked streaky bacon
- 5 free-range egg yolks
- 300ml/10fl oz double cream
- 150g/5½oz mature cheddar, finely grated
- 1 small courgette, trimmed, finely diced
- 4 sprigs fresh thyme, leaves only
- 1 tsp wholegrain mustard
- 1 tsp red wine vinegar
- 3 tsp rapeseed oil
- small bag green salad leaves
- 1 head Little Gem lettuce, leaves washed and separated
- For the pastry, in a large bowl, rub together the flour and butter with your fingertips until the mixture resembles breadcrumbs. Season with a pinch of salt.
- Add the beaten egg and bring the mixture together into a ball, then knead very lightly on a lightly floured work surface.
- Wrap in greaseproof paper and cling film, then chill in the fridge for 10-15 minutes to firm up.
- Meanwhile, for the filling, preheat the oven to 180C/160C Fan/Gas 4. Grease 6 small, loose-bottomed tart tins, each with a diameter of 9cm/3½in diameter and a height of 4cm/1½in.
- Roll the pastry out onto a lightly floured surface to a thickness of 3mm. Cut 6 discs, each slightly larger in diameter than the tart cases, from the pastry (you will need to re-roll the pastry off-cuts for the last two discs).
- Line each tin with a pastry disc, pressing gently into the base and sides, then trim the sides so that the pastry cases are flush to the edge of the tins.
- Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside.
- Whisk together the eggs and cream in a jug, then season, to taste, with salt and freshly ground black pepper.
- Sprinkle half the cheese equally among the tart cases, followed by half of the chopped bacon.
- Divide all of the diced courgette among the pastry cases, then cover with the remaining cheese and bacon. Garnish with the thyme leaves.
- Pour the egg and cream mixture into the tart cases, then bake in the oven for 15-20 minutes, or until the filling has just set and is golden-brown on top. Remove from the oven and set aside to cool slightly before serving.
- Meanwhile, for the salad, shake the mustard, vinegar and rapeseed oil in a small jar until well combined.
- Fill a resealable plastic bag with the salad leaves, add the dressing and shake the bag to coat the leaves in the dressing. Alternatively, pour the dressing over the salad leaves in a bowl and mix well.
- Serve the quiches warm with the salad alongside.