Leek and Bacon Quiche
Creamy quiche of softened leek and bacon on shortcrust pastry. Good warm or cold, whole or in frozen portions.
- Total
- 60 min
- Prep
- 20 min
- Servings
- 6
- Difficulty
- Easy
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Ingredients
Serves 6
- pie crust1
- leek3
- bacon5.25 oz
- egg4
- cooking cream0.75 cup
- milk3.5 fl oz
- grated cheese2.75 oz
- nutmeg1 pinch
- olive oil1 tbsp
- salt1 tsp
Method
- 1
Preheat the oven to 190 °C (375 °F). Line a mold with the shortcrust pastry, prick the bottom and bake 10 minutes with weight on top.
- 2
Sweat the sliced leek in the olive oil 12 minutes and add the bacon strips 3 minutes.
- 3
Whisk the egg with the cooking cream, milk, grated cheese, nutmeg and salt.
- 4
Spread the leek and bacon over the base and pour over the egg mixture.
- 5
Bake at 180 °C (350 °F) 30 minutes, until set and golden. Let cool before cutting.
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