Leek, bacon and cheddar quiche

Recipes / Appetiziers

Leeks have a gentle sweetness that works anywhere you usually use onions. Theyre especially good with eggs and cream and contrasted with salty foods, such as bacon and vintage cheddar.

Recipe «Leek, bacon and cheddar quiche» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 225g plain flour, 150g chilled butter, chopped, 1 1/2 tbsp chilled water, 1 tbsp olive oil, 1 leek, trimmed, thinly sliced , 175g short-cut bacon rashers, coarsely chopped, 40g coarsely grated vintage cheddar, 4 eggs , 125ml milk.

Ingredients:

  • 225g plain flour 
  • 150g chilled butter, chopped 
  • 1 1/2 tbsp chilled water 
  • 1 tbsp olive oil 
  • 1 leek, trimmed, thinly sliced 
  • 175g short-cut bacon rashers, coarsely chopped 
  • 40g coarsely grated vintage cheddar 
  • 4 eggs 
  • 125ml milk 

Instructions

  1. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add water and process until the dough just comes together. Cover and place in the fridge for 30 minutes to rest.
  2. Preheat oven to 200ºC. Roll out pastry on a lightly floured surface until 4mm thick. Line a round 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with the pastry. Trim, allowing 2cm to overhang. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove paper and pastry weights or rice. Bake for 8 minutes or until light golden. Set aside to cool slightly. Use a large serrated knife to trim excess pastry. Place on a baking tray.
  3. Reduce oven temperature to 180ºC. Heat the oil in a frying pan over medium-low heat. Cook the leek, stirring, for 8 minutes or until soft but not coloured. Transfer to a plate. Increase heat to medium. Add bacon and cook, stirring, for 4 minutes or until golden.
  4. Sprinkle the leek, bacon and cheddar over the pastry base. Whisk the eggs and milk in a jug. Season with salt and pepper. Pour the egg mixture over the leek mixture. Bake for 25 minutes or until set.