Bacon and Leek Quiche
Quiche is a classic French dish that is made out of savoury custard mixed with different vegetables and meat baked in a flaky pastry crust. Though the name sounds French it was apparently derived from a German word called “kuchen” which means cake. As the name suggests this dish have both influences of two countries and have been existing since the 14th century, it originated in the medieval kingdom of Lotharingia (a place in the border of France and Germany).
There are several types of quiche and the most well-known one and perhaps the oldest recipe is the “Quiche Lorraine” where it is traditionally made out of bacon and custard, as time progresses cheese was added and short crust pastry was introduced as compared to the original bread dough used. Some new variations have emerged and some of the popular ones are bacon and leek, broccoli and cheese, spinach, and asparagus to name some. A truly versatile dish that can be consumed anytime of the day or can be served as an entrée or mains.
This is my favourite quiche recipe the Bacon and Leek Quiche, its light, creamy and flavourful. How about you what’s your favourite quiche recipe?
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- 175 g bacon pieces, chopped
- 1 large leek, trimmed and thinly sliced
- 2 tbsp flat-leaf parsley, chopped
- ½ cup grated mild cheddar cheese
- 4 eggs
- ½ cup milk
- 20 g butter
- freshly ground black pepper
- 2 cups plain flour + extra for dusting
- 150 g butter, chilled, chopped
- 1 egg yolk
- 2 tbsp chilled water
- You can buy your own ready-made pastry sheet or make your own. To make your own combine flour and butter in a food processor, pulse until mixture resembles fine breadcrumbs. Now add water and egg yolk and pulse until it comes together.
- Remove pastry from the food processor then place in a floured board then knead until smooth in texture. Shape into a circle then place in the refrigerator for at least 30 minutes to chill.
- Prepare a large pan, add butter and melt it in low heat.
- Add the bacon and leeks then cook while occasionally stirring for 10 minutes until leeks are wilted and soft.
- Add parsley and cook for 1 more minute, turn heat off then set aside.
- Prepare you pastry, place the chilled pastry in between two baking sheets and roll until thin. Lay the pastry in a greased 30 cm circle quiche pan. Trim excess then line top with baking paper or aluminium foil then place pie weight or uncooked rice. Place in a 180C pre heated oven and bake for 10 minutes.
- Remove pie weight and the paper lining then bake for 10 more minutes, remove from oven and let it cool.
- In a bowl combine eggs, milk and freshly ground black pepper. Set it aside.
- Spoon bacon and leek mixture on your baked pastry shell, pour egg and milk mixture, top with grated cheese then bake for 30 minutes or until top turns golden brown.