Devilled Pork Quiche

Ingredients

Spiced Pastry
  • 9.8oz -280g plain flour (sifted)
  • 4.9oz-140g lard (cold & cubed)
  • 1 teaspoon cayenne pepper
  • 6 tablespoons cold water
  • Pinch of salt & pepper
  • 1 egg yolk
  • 1 teaspoon 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 & pepper
  • 17.6oz-500g 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. Set to one side and allow it to soak in its juices
  2. Make the pastry whilst the pork is cooking. In a large mixing bowl, add the flour and lard. Rub together using your fingers until it resembles fine breadcrumbs, really take your time to do this. Add the cayenne pepper, salt, pepper & mustard powder and stir it through
  3. Make a well in the middle of the dry mix and add the water and whole (not whisked) egg 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 30 minutes
  4. Remove the pastry from the fridge and roll out onto a lightly floured surface using a lightly floured rolling pin. Keep rotating the pastry as you roll it to get it evenly rolled out to a thickness of approximately a £1 coin. Drape the pastry over a greased 22cm/9" fluted tart/flan tin, 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 egg glaze and pop it back into the fridge for a further 30 minutes
  5. Preheat the oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven, with a baking try inside
  6. 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. Stir through the pulled pork, remove from the heat and set to one side
  7. In a large mixing bowl, combine the 5 eggs and the remaining pastry glaze. Gradually add the cream, salt and pepper and keep beating
  8. Layer the pastry case with the pork mix followed by sprinkling the cheese over the top. Finally, pour the egg mix over the top, covering the pork and filling the pastry case. Turn the oven down to 320˚f/160˚c regular oven or 284˚f /140˚c fan assisted oven, place the quiche on top of the pre-heated baking tray and bake for 45 minutes
  9. Remove from the oven and serve hot or cold with any side of your choice

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