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Bacon And Leek Quiche
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Bacon And Leek Quiche

The process might seem to be long to make this, but it is worth it
Recipe Category: Baking
Makes enough for: 1 quiche
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

For the pastry

  • 275 g flour, plus extra for dusting
  • 125 g salted butter, cubed, plus extra for greasing
  • 1 egg, lightly beaten
  • 45 mls fridge water

For the quiche

  • 250 g bacon pieces
  • 10 mls olive oil
  • 300 g leeks, trimmed and white and light green parts thinly sliced
  • salt and freshly ground black pepper to season
  • 4 eggs, lightly beaten
  • 240 mls cream
  • 0.625 mls ground nutmeg
  • 50 g mature cheddar cheese, grated

Method

For the pastry

  • Place the flour and butter into a stand mixer bowl
  • Use the paddle beater, and mix until fine breadcrumbs form
  • Add the egg and water and mix until the pastry comes together
  • Tip out onto a piece of cling film and shape into a disc
  • Wrap up in the cling film and refrigerate for 2 hours
  • Remove from the fridge and place onto a lightly floured surface
  • Lightly dust the top with flour and roll the pastry out to 3mm thick
  • Place into a 23cm buttered and floured quiche tin, and leave the pastry hanging over the edges
  • Dock the bottom of the pastry and place into the fridge
  • Preheat the oven to 200° Celsius
  • Blind bake the pastry for 14 minutes then remove the baking beans
  • Bake for another 5 minutes then remove from the oven
  • Trim the edges and set aside to cool while you make the quiche filling

For the quiche

  • Place the bacon into a cold non stick frying pan
  • Turn the heat on to medium and fry to render the fat out
  • Remove the bacon, leaving the fat in the pan, and set aside
  • Add the oil to the pan and heat
  • Add the leeks and sauté until soft, seasoning generously while they cook
  • Once cooked, remove from the pan and set aside
  • Place the eggs into a mixing bowl and add the cream and nutmeg
  • Season generously and whisk to combine
  • Add the cheese and stir to combine
  • Layer the bacon into the bottom of the pastry shell
  • Layer the leeks over the bacon
  • Carefully pour the cream mixture into the pastry shell
  • Place into the oven and bake for 40 minutes
  • Remove from the oven and serve immediately or leave to cool completely and serve at room temperature