Cheese Leek and Bacon Quiche

Easy Quiche Recipe 

If you're looking for something healthy to eat which is low in calories then my ultimate quiche with cream is most certainly not the way to go!

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However, if you want something delicious and very moreish then the double cream does it.

Oh my goodness I can't believe I'm doing this - this post is originally from way back in 2012 hence the not-so-good pictures 😨 

I'm reposting it now in August 2023 and aim to make it again with new pictures, until then folks, I'm sorry but, it is what it is!

Anyway, my quiches might not be the prettiest of quiches they still tasted good.😋

Check out my Cheese and Spring Onion Quiche if you prefer quiche without cream.

Equipment

4 x 12cm loose bottomed tart tins (5-inch)

Ingredients

• 2 x 500g packs of ready-made shortcrust pastry

• a little butter and oil - for frying

• 1 large leek - finely sliced

• 8 rashers of smoked streaky bacon - sliced into 1cm strips

• 200ml double (heavy) cream

• 100g Parmesan - grated

• 120g cheddar cheese - grated

• 4 eggs - Free range of course

• a small handful of flat leaf parsley - finely chopped

How to make quiche

Please see the recipe card below for the full instructions.

Roll out your pastry and line your tins with pastry. Overlapping the edge as shown in the picture as the pastry will shrink when cooked.

Prick the bottom with a fork (or use baking beans) so the pastry doesn't rise in the middle. Bake with nothing in them for about 10 to 15 minutes.

When they come out of the oven allow them to cool while still in their tins as we're not finished yet.

Trim the pastry around the top edge with a sharp knife and repeat with each tin.

Serve hot or cold with a nice leafy salad - oh and a glass of wine, please drink responsibly.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

cheese leek and bacon quiche, easy leek and bacon quiche,

main, lunch

International

Yield: 4

Author: Jan Bennett

Cheese Leek and Bacon Quiche

Delicious served with a green salad. You will need 4 x 5-inch (12cm) loose bottomed tart tins.

Prep time: 15 MinCook time: 30 MinInactive time: 5 MinTotal time: 50 Min

Ingredients

• 2 x 500g packs of ready-made shortcrust pastry
• a little butter and oil - for frying
• 1 large leek - finely sliced
• 8 rashers of smoked streaky bacon - sliced into 1cm strips
• 200ml double (heavy) cream
• 100g Parmesan - grated
• 120g cheddar cheese - grated
• 4 eggs - Free range of course
• a small handful of flat leaf parsley - finely chopped

Instructions

Preheat your oven to 180°C/350°F or Gas 4

1. Roll out your pastry and leave it to rest for a few minutes before using. Now line your tins with pastry overlapping the edge as shown in the picture because the pastry will shrink when cooked.
2. Prick the bottom of the pastry with a fork (or use baking beans) so the pastry doesn't rise in the middle when cooking. Bake blind (with nothing in them) on the middle shelf of your oven for about 10 to 15 minutes.
3. When they come out of the oven allow them to cool whilst still in the tins as we're not finished yet. Trim the pastry around the top edge with a sharp knife. Repeat with each tin.

The filling

1. Fry the streaky bacon in a skillet or frying pan - no need to add oil. When it's nice and crisp remove and set aside.
2. Now in the same pan - no need to wash it up. Heat a little butter and oil in a frying pan and fry the leeks until nicely softened.
3. Get a jug as it will be easier to pour the mixture later. Mix together the cream, eggs, cheddar and just a third of the parmesan (put the rest of the Parmesan to one side). Now stir in the chopped parsley.
4. Add a little of this mixture to the bacon and leeks and give it a good stir.
5. Spoon the bacon, leek, parsley and cream mixture into the pastry cases.
6. Pour the rest of the remaining egg mixture into the cases (fill almost to the top) and sprinkle the tops with the rest of the parmesan.
7. Put the tins onto a baking sheet and bake for 25 to 30 minutes until the egg has set and they are nice and golden.
8. Allow them to cool in their tins for about 5 minutes before carefully transferring them to a wire rack to cool to warm - unless you are serving them hot.
9. Serve hot or cold with a nice leafy salad - oh and a glass of wine, please drink responsibly.

https://www.aglugofoil.com/2012/04/leek-bacon-parmesan-and-cheddar-quiche.html

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