Bacon And Leek Quiche Food

CHEESE AND BACON QUICHE

Steps:

• place flour into a bowl and stir in the salt, rub in the butter quickly until it resembles breadcrumbs, then using a metal knife stir in the egg yolk and water to form a dough. wrap in cling film and chill for 30-45minutes.
• pre-heat oven to 200C/gas 6, roll out the pastry and line a lightly greased 23cm/9in loose bottomed quiche tin. trim the edges leaving a slight overlap and line the case with parchment/greaseproof paper and fill with baking beans, chill for 10minutes then bake blind for 12-15minutes.
• Meanwhile, fry the bacon in a little oil until crisp, add the onions to the pan and fry gently until soft but not brown, about 8-10mins. Add the herbs and stir through, drain off the fat and set aside using a little kitchen paper to soak up any more excess fat.
• remove pastry case from the oven and cool slightly for 5 mins, then remove the bsking beans and paper, pierce the base all over with a fork and brush with the dijon mustard. bake for a further 6 mins. Remove the case from the oven and turn the oven down to 180C/gas 4. When cool enough, trim the edges with a knife.
• Beat the cream with the eggs and season with plently of pepper. Sprinkle the onions and bacon onto the pastry case, then the cheese and pour over the cream and egg mixture. Bake in the centre of the oven for 40 mins or until cooked through and brown.

QUICHE LEEKRAINE

Steps:

• Preheat the oven to 180ºC/gas 4.
• Trim and finely slice the leeks, then sautée with a splash of oil until soft and sticky.
• Chop the bacon, then fry in a separate pan until golden. Coarsely grate the cheese.
• Whisk together the eggs, then stir through the cheese, milk, leeks, bacon and a good pinch of seasoning.
• Place the pastry case onto a baking sheet, then pour the mixture into the case and bake for 25 to 30 minutes, or until golden.
• Delicious served with a mixed green salad.

GRUYèRE, BACON AND LEEK QUICHE

Steps:

• Before you start making the dough, put your crust ingredients in the freezer for 20 minutes so they can be extra cold.
• Add the flour and the salt to a food processor and pulse a few times.
• Add the cold butter and pulse until pea sized.
• Add the egg yolk and start adding the ice cold water, 1 Tbsp at a time, pulsing a couple times in between, until the dough comes together.
• Place the dough onto a floured surface and knead just enough until smooth.
• Shape the dough into a disk, wrap in plastic and bring it to the fridge for 20 minutes so it gets firm. (I sometimes put it in the freezer for 10 minutes instead.)
• Pre heat the oven to 375 degrees.
• On the floured surface, roll the dough into 12-inch round and place it into a 10 inch springform pan or tart pan (with a removable bottom) without stretching.
• Roll your pin over the top of the ring to remove excess dough.
• Refrigerate the tart shell for 10 minutes. (Again, you can just put it in the freezer instead!)
• Cover the tart shells with foil and fill with pie weights (or dried beans).
• Bring it to the oven for 30 minutes, until dry.
• Remove the weights and foil and bring it back to the oven for 15 more minutes until golden. Remove from the oven and reserve.
• In a large skillet, over high heat, fry the bacon until golden brown and crispy.
• Drain the bacon and place it in a plate covered with paper towel, so the paper towel can absorb the excess grease, and leave a couple tablespoons of the grease in the pan.
• Turn the heat to medium and sauté the leeks and thyme in the bacon grease until the leeks are tender but not browned. Season with salt and pepper.
• Transfer the leeks to a bowl and let it cool.
• Once the leeks are cooled, add the bacon and the shredded cheese and give it a good mix.
• In a separate bowl, whisk the eggs and egg yolks with the heavy cream, making a custard. Season with salt and pepper.
• Add the bacon/leek/cheese mixture to the tart shell.
• Pour the custard into the tart shell, making sure it's evenly distributed.
• Bake the quiche for about 30 minutes, rotating it halfway through, until puffed and lightly browned.
• Let the quiche cool for 15 minutes, remove from the tart pan and serve!

BACON & LEEK QUICHE

Steps:

• Cook bacon until crisp, but do not over cook.
• Set aside to drain.
• Drain off fat from pan, leaving just a light coating in the pan.
• Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
• Set aside to cool.
• Preheat oven to 350.
• Brush pie crust with the beaten egg white.
• Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
• Sprinkle the leeks evenly over the bacon.
• Sprinkle the cheese evenly over the leeks.
• Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
• Slowly pour over the bacon, leek and cheese mixture.
• Smush down the cheese that floats to the top to coat with the egg mixture.
• It will settle down while baking.
• Sprinkle the top with paprika for a little extra color, if you like.
• Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
• Let set 30 minutes before cutting.
• This can be served warm, room temperature or cold.
• I have made this for vegetarians without the bacon, and it is still quite good.

BACON AND LEEK QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
• Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
• Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
• Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

LEEK AND BACON QUICHE

Steps:

• In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
• Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
• Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside.
• Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
• Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.
• In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.

BACON, COURGETTE & LEEK QUICHE

Steps:

• 1. Preheat the oven to 180°C, gas mark 4 and place a baking sheet inside to heat up. Add the sunflower oil to a nonstick, 20cm ovenproof frying pan. Add the bacon and fry for 3 minutes over a medium heat. Add the leeks and a pinch of salt and continue to cook for 6-7 minutes. Transfer to a plate, cleaning the pan as you do so. 2. In a bowl, combine the eggs, crème fraîche and cheese. Season. Carefully lay the tortilla wraps into the base of the frying pan, overlapping in the centre but making sure each wrap covers a quarter of the side of the pan. Scoop in the bacon and leek mixture, followed by the courgette, then pour over the egg and crème fraîche mixture. 3. Place the pan on the baking tray in the oven and cook for 35-40 minutes, until the egg is set and slightly golden. Leave to cool slightly before cutting into wedges to serve, with a dressed side salad if liked.