Bacon-Topped Quiche with Turnip & Leek

Transfer the leek, onion and garlic to a deep frying pan. Pour in the stock, then cover with the lid and steam for 4 - 5 minutes over medium-high heat. Remove the lid, then add the butter and fry the vegetables for 2 - 3 minutes over high heat. Deglaze with the white balsamic vinegar, then stir in the honey and season to taste with salt and pepper. Take the pan off the heat and set aside to cool.

Meanwhile, thinly slice the turnip using a peeler or cheese slicer. Transfer the puff pastry in its baking paper to an oven dish. Use a fork to pierce the surface of the pastry several times. 

In a large bowl, beat the eggs with the cream and season with plenty of salt and pepper. Add the fried vegetables and mix well to combine, then transfer half to the oven dish. Top this with the sliced turnip and then pour over the rest of the egg mixture, ensuring everything is distributed evenly.

Scatter over the Gouda (see Tip). Bake the quiche in the oven for 30 - 35 minutes, or until done and starting to turn golden-brown. To check if the quiche is done, use a skewer to pierce the centre. If the skewer comes out clean, then the quiche is ready.

Health Tip: this recipe is high in calories. If you're watching your calorie intake, omit the cheese here and keep it to use another time instead.