Devilled BBQ Pulled Pork Quiche©

Ingredients

Spiced Pastry
  • 9.8oz -280g Plain Flour (sifted)
  • 4.9oz-140g Unsalted Butter (cold & cubed)
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Hot Curry Powder
  • 4 tablespoons Cold Water
  • Pinch of Salt & Black Pepper
  • 1 Egg Yolk
  • 1 teaspoon English Mustard Powder
  • 1x whisked Egg Yolk (for glaze only)
Quiche Filling
  • 5 medium Eggs (free-range)
  • 3.3 fl oz-100ml Whole Milk
  • 1x Red Onion (thinly sliced)
  • 8.4 fl oz-250ml Double Cream
  • 7oz-200g Mature Cheddar Cheese (grated)
  • Salt & White Pepper
  • 14.4oz-410g BBQ pulled pork
  • 1oz-30g Unsalted Butter
  • 1 teaspoon Cayenne Pepper

Method

  1. Start by cooking the pulled pork according to the packet instructions. Shred using two forks, removing and discarding of all the fat and bone (if any). Set to one side and allow it to soak in its BBQ sauce
  2. Make the pastry whilst the pork is cooking. In a large mixing bowl, add the flour and butter. Rub together using your fingers until it resembles fine breadcrumbs (really take your time to do this)
  3. Add the cayenne pepper, curry powder, salt, pepper & mustard powder and stir it through
  4. Make a well in the middle of the dry mix and add the water and egg yolk (not the whisked yolk). Knead together until it is a firm but smooth dough. Roll into a ball, wrap it in cling-film and pop it into the fridge for 1 hour
  5. Remove the pastry from the fridge and roll out onto a floured surface using a lightly floured rolling pin. Keep rotating the pastry to get it evenly rolled out to a thickness of approximately a £1 coin
  6. Drape the pastry over a greased 22cm/9" fluted tart/flan tin (I use Wilkinson 1888 bakeware), pressing it into the ridges and ensuring all the base and sides of the tin are covered. Using a small sharp knife, cut away the overhang to provide neat edges. Lightly prick the base all over with a fork, brush it all with the whisked egg yolk glaze and pop it back into the fridge for a further 1 hour
  7. Preheat the oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven, with a baking tray inside
  8. Meanwhile, in a small saucepan, add the butter, onion, salt, pepper and cayenne pepper. Cook over a medium heat for 5 minutes until the onion softens. Drain away the excess butter
  9. Stir through the pulled pork and remove from the heat. Set to one side to cool slightly
  10. Follow by combining the 5 eggs in a large mixing bowl. Gradually add the cream, milk, salt and pepper and keep whisking for another minute
  11. Turn the oven down to 320˚f/160˚c regular oven or 284˚f /140˚c fan assisted oven
  12. Layer the pastry case with the pork mix followed by sprinkling the cheese over the top. Finally, pour the egg mix over everything. Place the quiche on top of the pre-heated baking tray and bake for 45 minutes
  13. Turn the oven up to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven and continue to bake the quiche for a final 15/20 minutes
  14. Remove from the oven, allow to cool for 10 minutes and serve warm or wait longer and enjoy cold

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