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Leek, bacon, brie and mustard quiche
Leek, bacon, brie and mustard quiche
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Impress your friends with a simple and elegant lunch - quiche, salad, and wine.
Ingredients:
  • 1 quantity shortcrust pastry
  • Plain flour, to dust
  • 40g butter
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 4 bacon rashers, excess fat trimmed, finely chopped
  • 46.80 gm wholegrain mustard
  • 150g brie, thinly sliced
  • 3 eggs, lightly whisked
  • 80ml (1/3 cup) thickened cream
  • Salt & freshly ground black pepper
Instructions:
  • Roll out the pastry on a lightly floured surface into a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm fluted tart tin with removable base with the pastry, trim any excess, and chill in the fridge for 30 minutes.
  • Preheat oven to 200°C while melting butter in a large frying pan over medium heat until foamy. Add leek and bacon, cook for 5 minutes until leek softens, then remove from heat.
  • Line the pastry base with baking paper and weigh it down with pastry weights, rice, or dried beans. Bake in the oven for 10 minutes until slightly golden. Then, remove the paper and weights and bake for an additional 8 minutes or until a beautiful golden color is achieved. Take it out of the oven and lower the temperature to 160°C.
  • Spread a layer of tangy mustard on the pastry base, followed by the flavorful leek mixture and creamy brie slices. Combine eggs and cream in a bowl, season with a pinch of salt and pepper, then pour the mixture over the filling in the pastry case.
  • Bake in the oven until perfectly set for 25-30 minutes. Serve piping hot.

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