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Bacon and leek quiche
Bacon and leek quiche
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Prep Time:
50 minutes
Cook Time:
65 minutes
Total Time:
115 minutes
Skip making the pastry and use store-bought shortcrust pastry for a quick and easy quiche!
Ingredients:
  • 500.00 ml plain flour
  • 150g butter, chilled, chopped
  • 1 egg yolk
  • salad leaves, to serve
  • 20g butter
  • 1 large leek, trimmed, halved, washed, thinly sliced
  • 175g rindless shortcut bacon, chopped
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 125.00 ml grated tasty cheese
  • 4 eggs
  • 128.75 gm milk
Instructions:
  • In a food processor, blend flour and butter until fine crumbs form. Add 2 tablespoons of chilled water and egg yolk; pulse until dough forms. Transfer dough to a floured surface, knead until smooth. Shape into a disc, wrap in plastic, and chill for 30 minutes.
  • While waiting, prepare the filling by melting butter in a frying pan over medium-low heat. Add leek and bacon, and cook for 10 to 12 minutes until the leek is soft. Take the pan off the heat, stir in parsley, and let it cool. Then, preheat the oven to 180°C/160°C fan-forced and grease a 3cm deep, 20cm round (base) glass or ceramic pie dish.
  • Roll out the pastry into a 30cm circle between two sheets of baking paper. Line the base and side of the dish with the pastry and trim any excess. Place the dish on a baking tray, then line the pastry case with baking paper and fill it with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove the baking paper and rice or weights, then bake for an additional 10 minutes or until the pastry is golden brown. Allow to cool for 5 minutes before proceeding.
  • Spread leek mixture evenly onto pastry case, then layer with cheese. Combine eggs and milk in a jug, season generously with salt and pepper, and pour over leek mixture. Bake for 30 minutes, or until the top is beautifully golden brown. Enjoy with a side of fresh salad leaves.

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