Leek Brie and Bacon Quiche

Find out how to make Leek Brie and Bacon Quiche using a pie maker.

Regular readers will know all about my amazing, life-changing pie maker from Judge Cookware!

Now, my first attempt at a quiche wasn't brilliant as the filling didn't cook enough while the pastry was getting a little too done for my liking.

Well, I've been experimenting and after a couple of attempts, I think you'll agree I've now perfected quiche.

Of course, you can use Cheddar cheese if you don't like Brie. I just happened to have some in my fridge leftover from my Moroccan dinner party the weekend before.

Yes, I know Brie isn't in any way very Moroccan, but after dessert, we ended our meal with cheese and biscuits, hence the leftover Brie.

The Judge Deep Fill Electric Pie Maker is a great little gadget - you can read all about it in my post here.

It's really easy too, just use the pie cutter template which comes with the machine to cut out the pie bases; you turn it over to make the pie lids but of course, no lids are required for these quiche tarts.

Top Tip!

Although it's not absolutely necessary, I found that using a strip of greaseproof paper under the pies (like a little hammock) makes them easier to remove since the pies and the machine will be hot.

Check out my Judge Pie Maker Apple Pies with Rum Soaked Sultana's
Happy Pie Making!

Author: Jan Bennett

Leek Brie and Bacon Quiche - Pie maker recipe

For minimum fuss I used ready-made and rolled pastry.

prep time: 8 minscook time: 16 minstotal time: 24 mins

ingredients:

1 x 320g ready-made shortcrust pastry sheet

a tablespoon of olive or vegetable oil for frying

2 rashers of smoked back bacon - rind and any fat removed and cut into small pieces

1 nice fat leek - washed, ends trimmed and sliced thinly

100g Brie - rind removed and cut into pieces

2 eggs - free range of course

60ml double cream

1 heaped teaspoon Dijon mustard

a few freshly snipped chives

sea salt and black pepper - a pinch of each

instructions

Get your pastry out of the fridge.

Heat up a tablespoon of oil in a large frying pan and add the bacon.  Cook to your liking, remove and set aside.

Using the same pan (there's no need to wash it) add the leeks and cook until softened but not coloured.  Stir in the Brie, add the bacon back in and then remove from the heat to cool.

In a small bowl, lightly beat the eggs then add in the cream and Dijon mustard, whisk until well mixed, seasoning with the sea salt and pepper.

Pour the mixture into the frying pan with the cooled leeks, Brie and bacon.  Throw in the snipped chives and stir to mix. 

Cut the pastry bases using the pie cutter template; you will have a little bit of pastry spare just knead it back together and store in the freezer.

Line each well with the pastry, pour in the cheesy mixture filling each to the top.

Close the lid, switch on the power and cook for 16 minutes.  Turn the pie makers off and lift the lid.  Leave the pies for 4 minutes - this ensures the mixture sets.

Remove and transfer to a wire rack or serve whilst still hot.

Created using The Recipes Generator