Leek and Bacon Quiche
Serves: 6
Preparation time: 60 min.
In France this dish is known as Quiche aux Poireaux avec Lardons. Leek is a vegetable related to the onion and garlic. Its edible portions are the white onion base and the green stalks. The white onion-like layers form around a core. I prefer to use young leeks. Otherwise discard the outer leaves; you can use them for soups.
The leek and bacon filling of this quiche produces a savory country style dish. Accompanied with a green salad it makes for a very satisfying light lunch or dinner.
Ingredients:
- 1 savory short crust pastry, 25 cm (10 inch) diameter
- 450 gr (2 cups) of leeks, cut into 1 cm slices (about 1/2 inch)
- 3 shallots, peeled and thinly sliced
- 100 gr (1/2 cup) bacon, cut into 1 cm (about 1/2 inch) cubes
- 200 ml (3/4 cup) light cream
- 3 tbsp crème fraîche or sour cream
- 5 medium sized eggs beaten
- a pinch of nutmeg
- salt and freshly ground pepper
Preparation:
To prepare your own savory short crust pastry, take a look at the recipe here. Do not blind bake the shortcrust pastry - we bake it together with the filling. You can also use ready made short crust pastry.
Preheat the oven 200°C (400°F) for 10 minutes. Fry bacon pieces until they are crunchy. Don't let them burn. Discard all rendered fat. Add chopped leeks and shallots to the bacon. Cook, stirring constantly until they are soft, about 3-5 minutes. Set aside to cool. Add freshly ground pepper and taste it.
In the meantime beat the eggs, crème fraîche or sour cream with the light cream. Add a pinch of nutmeg and taste for salt and pepper. Distribute the leek-bacon mixture evenly over the short crust dough. Pour the egg-cream mixture slowly over the leeks and bacon. Bake the quiche at 200°C (400°F) for about 40 minutes or until the top starts to get brown speckles. Let it cool for about 15 minutes before serving.