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Recipe

Bacon and leek quiche

  • 20 mins preparation
  • 1 hr 5 mins cooking
  • Serves 4
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Ingredients

Bacon and leek quiche
  • 1 1/2 cup plain flour
  • 125 gram cold butter, cubed
  • 1 egg yolk
  • 1 tablespoon water
  • 1 tablespoon oil
  • 4 rindless rashers bacon, chopped
  • 1 leek, trimmed, sliced
  • 4 eggs
  • 1/2 cup thickened cream
  • 1/2 cup grated tasty cheese

Method

Bacon and leek quiche
  • 1
    Preheat oven to 200°C. Grease an 11 x 34cm loose-bottomed flan pan. Place on an oven tray.
  • 2
    Sift flour into a large bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs.
  • 3
    Add egg yolk and water to form a pliable dough. Shape into a ball. Cover with plastic wrap. Chill 30 minutes.
  • 4
    Roll pastry between two sheets of baking paper. Ease into pan; trim edges. Prick base lightly with a fork. Chill 30 minutes. Blind bake for 10 minutes. Remove paper and filling. Bake further 10 minutes; cool.
  • 5
    Heat 1 tablespoon oil in a large frying pan on high. Saute bacon and leek 4-5 minutes. Sprinkle bacon mixture over base of pastry.
  • 6
    In a jug, whisk eggs, cream and cheese. Season; pour over filling. Bake 35-40 minutes, until golden and set. Serve topped with rocket.

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