Leek and Bacon Quiche

Leek and Bacon Quiche

Leek and Bacon Quiche: fail-proof French recipe. Crispy base and creamy smoked filling. Perfect for brunch or a light dinner!

Type: Appetizers,Main Courses

Cuisine: International

Keywords: Appetizers,Main Courses

Recipe Yield: 6

Calories: 350 kcal

Preparation Time: 20 min

Cooking Time: 40 min

Total Time: 60 min

Recipe Ingredients:

• 1 savory shortcrust pastry base
• 200 g chopped bacon
• 2 finely sliced leeks (white and light green part only)
• 3 eggs
• 200 ml whipping cream
• 100 ml milk
• 150 g grated Gruyère or Manchego cheese
• Salt, pepper and nutmeg

Recipe Instructions:

Pre-bake crust :

Base: Place the dough in a pie dish, prick it with a fork and blind bake it (with weight on top) at 180°C for 10 minutes. Remove the weight and bake for 5 more minutes.

Filling :

Sauté: In a skillet, brown the bacon until crispy. Remove excess fat, leaving a little to sauté the leek in the same pan until soft. Mix bacon and leek.

Mixture (Liaison) :

Liquid mixture: Whisk the eggs with the cream and milk. Season with pepper and nutmeg (little salt, the bacon is already salty).

Final baking:

Assembly: Spread the leek and bacon mixture over the pre-cooked base. Cover with the grated cheese. Carefully pour the egg mixture. Bake at 180°C for 30-40 minutes until set and golden brown.

Editor's Rating:
4.8

Leek and Bacon Quiche Recipe

Hello! We are going to prepare a quiche of leek and bacon, a delicious dish that combines the tenderness of leek with the intense flavor of bacon, in a homemade crust and a creamy filling with eggs and cream. It is an ideal recipe to enjoy at home as an appetizer or main course accompanied by a salad.

Preparation time

Below is the estimated time to prepare this recipe:

• Preparation: 30 minutes
• Cooking: 40-45 minutes
• Total: 70-75 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

For the dough

• 2 cups wheat flour (you can mix half white flour and half whole wheat flour, if you prefer)
• 90 g butter (you can also use a mix of butter and margarine)
• 1 egg yolk
• 1/3 cup milk (cow's milk or plant-based, to your liking)

For the filling

• 1 large leek (white part and a little of the green)
• 3 or 4 spring onions
• 100 g bacon
• 4 eggs
• 2 tablespoons of butter
• 1/4 liter cream (you can use pure cream or whatever you have on hand)
• Salt and pepper to taste

If you don't have leek, you can substitute it with white onion or young garlic, although the flavor will change a bit. For the cream, if you're looking for a lighter version, a mix of natural yogurt with a little milk is a valid alternative.

Utensils we will use

• Frying pan for sautéing
• Pie dish or a round mold about 22-24 cm in diameter
• Food processor or large bowl for mixing the dough
• Knife and cutting board
• Spoon or spatula for mixing
• Whisk or fork for mixing eggs and cream

Preparation

1. Prepare the dough

1. Flour and butter mixture: Place the flour in the processor or bowl. Add the softened butter in small pieces and mix until you get a sandy texture with some lumps. This helps the dough to be crumbly and soft.
2. Incorporate yolk and milk: Add the egg yolk and gradually the milk. Continue mixing until the dough forms a compact ball. Avoid overworking it so it doesn't become tough.
3. Resting: Wrap the dough ball in a clean cloth or plastic wrap and refrigerate for at least 30 minutes. This allows the butter to cool and the flour to hydrate properly, making it easier to handle.

2. Prepare the filling

1. Wash and cut: Clean the leek and scallions well. Cut them into thin slices, including a bit of the green part of the leek for more flavor and color.
2. Sauté vegetables: In a skillet over medium heat, melt the butter and add the chopped vegetables. Cook until soft, about 8-10 minutes, stirring frequently to prevent sticking.
3. Cook bacon: In another skillet, fry the bacon until golden brown and crispy. Then chop it into small pieces and mix it with the cooked vegetables.
4. Mix eggs and cream: In a bowl, beat the eggs together with the cream. Add salt and pepper to taste to balance the flavor of the filling.

3. Assembly and baking

1. Prepare mold: Grease and flour the pie dish. If you have aluminum foil, place it at the base to prevent the quiche from sticking.
2. Roll out dough: Take the dough out of the refrigerator and roll it out with a rolling pin on a lightly floured surface to form a circle slightly larger than the mold; this way you easily cover the bottom and sides.
3. Place dough in mold: Carefully place the rolled-out dough over the mold, adjusting the edges without breaking it.
4. Add filling: Pour the vegetable and bacon filling evenly over the dough.
5. Pour egg and cream mixture: Pour the egg and cream mixture over the filling carefully so that it distributes well.
6. Bake: Preheat the oven to 190 ºC and bake the quiche for 40 to 45 minutes, or until a toothpick inserted comes out clean and the surface is lightly golden.

To finish and serve

Remove from the oven and let cool for a few minutes so that the filling finishes setting. This dish can be accompanied by a fresh broccoli and carrot salad or steamed vegetables for an ideal balance. Serve warm and enjoy the creamy texture combined with the crispy touch of bacon.

Nutritional Information

• Calories: 320 kcal
• Proteins: 12 g
• Fats: 22 g
• Carbohydrates: 18 g
• Fiber: 2.5 g

Approximate values per serving, may vary slightly depending on specific ingredients.

7 practical tips for a perfect leek and bacon quiche

With these tips, you will achieve a delicious quiche with good texture:

1. Butter temperature: Use tempered butter, not melted, so that the dough is flaky and light.
2. Dough resting: Do not omit resting to prevent the dough from shrinking when baking.
3. Fine julienne: Chop the leek and spring onions into thin strips so they cook quickly and add softness.
4. Brown the bacon well: That crispy touch gives intense texture and flavor.
5. Use egg and cream mixture: It is key for a creamy and firm filling after baking.
6. Do not overfill: Leave space for the egg mixture to circulate and set properly.
7. Control oven temperature: 190 °C is ideal for browning without burning the crust or drying out the filling.

When is it ideal to enjoy leek and bacon quiche?

This dish is excellent for a light weekday lunch as well as an appetizer at family gatherings or with friends. Its mild yet present flavor makes it ideal on spring or summer days accompanied by a fresh salad, as well as a comforting meal on cool days. Thanks to its versatility, you can serve it at informal celebrations or even as part of a brunch.

Comparative table between similar quiches

5 tricks to help improve your leek and bacon quiche

For the result to always be delicious, pay attention to these details:

1. Room temperature: When handling the dough, make sure the butter is tempered, neither cold nor melted, to achieve the right texture.
2. Finely chop leek and onion: This prevents hard textures and allows them to integrate well into the filling.
3. Salt in stages: Adding salt to the leek when sautéing intensifies the flavor, and then adjust again at the end.
4. Blend liquid mixture gently: Avoid excessive bubbles so that the filling remains firm and uniform.
5. Preheat oven: This ensures that cooking begins immediately, preventing the dough from getting soggy.

Enjoy your leek and bacon quiche with fresh salads

An excellent combination to accompany this quiche is a fresh salad with ingredients that provide contrast to the dish. For example, a salad with spinach, orange, and strawberries offers a sweet and sour flavor that balances the creaminess of the quiche. Another option is a simple salad of pasta and chickpeas, which adds texture and protein for a complete meal. This way, the menu is more varied and colorful.

Culinary glossary for preparing Leek and Bacon Quiche

• Julienne: Cut into thin, elongated strips, like those of leek and onions in this recipe.
• Resting: Time the dough is left to cool in the refrigerator before use to improve its texture.
• Bake: Bake until the filling sets and the crust browns.
• Tempered butter: Butter at room temperature, soft but not liquid, ideal for the dough.
• Food processor: Machine that facilitates mixing ingredients to achieve uniform dough without much effort.