Bacon and leek quiche
I’ve made this quiche so much, friends and family never get tired of it.
When’s a good time to eat this quiche?
This is something that can be for a picnic, BBQ or party or even eaten warm with salad and coleslaw for an amazing dinner.
Bacon and leek quiche
Ingredients
- 1 packet of shortcrust pastry
- 3 eggs, lightly beaten
- 1 tsp garlic puree
- 150 ml double cream
- 50 ml milk
- 1 tbsp olive oil
- 1 large red onion, quartered and sliced
- 1 large leek, sliced
- 250 g smoked bacon lardons
- 125 g cheddar cheese, grated
- salt and ground black pepper
Instructions
- Preheat the oven to 200c/400f/Gas 6.
- Prepare the pastry as per the packet instructions, roll out and use to line a 8 x 12in flan dish. Line with grease proof paper and baking beans and chill for 15mins. Set aside.
- Bake the flan case for 20-25mins until lightly golden. Remove and allow to cool slightly, before removing the paper and beans. Turn the oven down to 180°c / Gas 4.
- In a jug, mix together the eggs, garlic, cream and milk, season, stir well and set aside.
- Meanwhile heat the oil in a large frying pan, add the onions and a pinch of salt. Cook until they begin to soften, but do not allow to burn as they will taste bitter. Add the leeks and cook for 5-10mins until soft. Spoon the mixture into the flan case.
- Add the bacon to the frying pan and cook until golden and tip over the leeks. Sprinkle half the cheese over the top of the flan. Pour the egg mixture in the pastry case, then scatter the remaining cheese over the top. Bake for around 20 mins until golden.