August 8, 2009

Leek and Bacon Quiche

Leek and Bacon Quiche whole copy

MUNCH RATING: 4/5

I’ve never made a quiche before and even though I like Quiche Lorraine, I thought I’d do something a bit different by making a Leek and Bacon one.
I made some shortcrust pastry which was really easy to do and the recipe below makes enough pastry for 2 quiches if using an 8-inch flan tin.
Steve and I did like this quiche a lot as the pastry was really nice and the filling didn’t taste too eggy, but we were discussing different fillings and agreed next time I’ll make a Breakfast Quiche with sausage, bacon and mushrooms. I’d like to add some cherry tomatoes but Steve wasn’t keen on that idea, so I’ll add caramelised onions instead.

  • Makes: 1 quiche but enough pastry for 2
  • Oven temperature: Gas mark 6/400°F/200°C then Gas mark 4/350°F/180°C
  • Prep time: 20 minutes
  • Cooking time: 1 hour
  • You will need: an 8-inch flan tin

Ingredients for the Shortcrust Pastry:
  • 225g plain flour
  • 55g butter, cold
  • 55g lard, cold
  • approx. 9 teaspoons water

Directions for the pastry:
  1. Sift the flour and a pinch of salt into a mixing bowl.
  2. Cut the fat into small pieces and add to the flour. Rub the fat into the flour with your fingertips until the mixture resembles fine breadcrumbs. If you shake the bowl, any big lumps of fat should rise to the surface, so you need to rub these in.
  3. Make a well in the centre, then add the water and using a round bladed/palette knife, mix into a firm dough. Don’t force the mixture together, if you need to add another teaspoon of water to bring together the dry bits at the bottom of the bowl then that’s fine.
  4. There is no need to chill this dough, so you can roll it out and use it straight away or store it in the freezer for another time.
  5. You only need half the amount of pastry for 1 quiche, so split it in half and freeze whatever you don’t need - if you have a spare flan tin then it’s ideal if you line that tin with the pastry and then pop the whole thing in the freezer, then it’s ready to use for next time!
  6. Preheat the oven to Gas mark 6/400°F/200°C.
  7. Roll out your pastry to 2-3mm thick and use it to line an 8-inch flan tin, pressing it into the flutes, then neatly trim away the excess with a knife. If your tin has a lip then make sure it is covered with pastry as when it bakes it will shrink. Then line the tin with some greaseproof paper and fill with a layer of baking beans and bake blind for 15 minutes, it should be pale golden brown. Remove the baking beans and the paper and return the pastry to the oven for about 5 minutes to dry out the base.

Ingredients for the filling:
  • 2 medium sized leeks
  • 25g butter
  • 2-3 rashers of bacon, grilled and cut into pieces
  • 75g mature cheddar cheese, grated
  • 2 large eggs
  • 150ml double cream (I used Elmlea)
  • salt and black pepper
  • pinch of cayenne pepper

Directions for the filling:
  1. Trim the leeks, discarding the dark green part. Wash the white part of the leeks and slice thinly into rings.
  2. Melt the butter in a saucepan, add the leeks and mix well. Season with salt and black pepper. Cover with a piece of damp greaseproof paper and a lid and sweat the leeks until they are tender. Stir in the bacon.
  3. Place the leek and bacon into the blind-baked pastry case and sprinkle on the cheese.
  4. Whisk the eggs with the cream, salt and cayenne pepper. Pour the liquid into the pastry case, being careful not to overfill it (you might not need all of it).
  5. Place in the top third of your oven and cook for 10 minutes at Gas mark 6/400°F/200°C , then reduce the temperature to Gas mark 4/350°F/180°C and cook for another 15-20 minutes. Serve hot or warm.

Leek and bacon quiche slice

I served the quiche with Vichy Carrots: allow one large carrot per person and peel and cut them into even sized batons. Place in a fairly small saucepan and add a generous knob of butter, a pinch of sugar and some salt and pepper. Add enough water to the carrots so that they are barely covered, then boil rapidly for about 10-15 minutes, until the carrots are tender and the water has evaporated so that you are left with a lovely buttery glaze.

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