Ingredients: For the crust:
1/4 cup McCanns Irish Oatmeal
1/2 cup wholewheat flour
1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
5 tablespoons butter
3 ounces Swiss cheese, shredded
3 tablespoons water
For the filling:
8 slices bacon
4 leeks, washed and sliced
1 3/4 cups buttermilk
4 ounces Dubliner Irish cheese, shredded
1 tablespoon wholegrain mustard
Pinch of cayenne pepper
Salt and pepper to taste
Although tarts and quiche would not be described as traditionally Irish, they form part of the new style of Irish cooking which uses indigenous produce like bacon, buttermilk, cheese, leeks and oatmeal in a modern context.
1. Lightly grease a 9 or 10-inch quiche pan.
2. Combine oatmeal, brown and white flours, salt, butter, and cheese in a food processor and pulse until the mixture resembles breadcrumbs. Add the water and mix to form a dough. Press it together until it forms a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. Turn the dough out onto a lighty floured surface, then roll or pat the dough to form a 12-inch diameter circle. Transfer to pan, fold excess dough in, and press against sides. Prick crust with a fork, then chill about 30 minutes.
4. Line crust with foil and fill with ceramic pie weights. Bake at 350 degrees about 12 minutes. Remove from oven and let crust cool. Maintain oven temperature.
5. To prepare filling, fry bacon in a large skillet until crisp. Drain and crumble. Spread bacon on bottom of crust. Scatter the leeks over the bacon.
6. In a large bowl, combine the eggs, buttermilk, cheese, mustard, cayenne pepper, salt and pepper. Pour the filling over the bacon and leeks and bake for 30 to 35 minutes, or until filling is set. Serves 6 to 8.