Bacon Leek And Porcini Quiche Food

BACON, LEEK, AND PORCINI QUICHE

Steps:

• In a small saucepan, bring about a cup of water to a boil. Remove from heat. Add dried porcinis and soak for 30 minutes. Drain well and blot with paper towels. Chop coarsely and set aside. Line two 9-inch pie pans with pie crust pastry. Crimp the top edges and set aside. In a skillet, fry the diced bacon over medium high heat. Before bacon gets too crisp, add chopped leeks and garlic. Saute the whole mixture until the leeks are tender. Remove from heat and cool slightly. While the veggies & bacon are cooking, grate cheeses and mix them together well, then divide in two. Layer the first half of the cheese in the bottom of each pastry lined pie pan. Split the bacon/leek mixture between the two pies, and layer it on top of the cheese. Likewise, split the mushrooms in half and layer those on top of the other veggies. Split the remaining cheese between the two pies and layer it on top of the veggies and mushrooms. In a medium sized bowl, crack open all the eggs. Add the half and half, salt, and pepper. (depending on what veggies I use, sometimes I add 1/2 teaspoon or so of curry powder or other herbs) Whisk it all together to blend well. Pour half of the egg mixture into each pie. Carefully slide the pans into a preheated 400 degree oven. Bake for35-45 minutes, or until custard is set in the middle and the pies are starting to brown on top.

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, LEEK, AND TOMATO QUICHE

Steps:

• Preheat oven to 350°F.
• Spread leek and bacon over bottoms of two baked & cooled pie crusts. Set aside.
• In bowl, beat eggs and whisk in evaporated milk, set aside.
• In heavy saucepan, melt cheese with mustard, garlic, and worcestershire sauce. Mixture should be completely melted and look like a big glob. Remove from heat.
• Right away, start to stir in the egg/milk mixture, a little at a time, until smooth (Be patient, this takes a lot of stirring/whisking).
• Pour an equal amount into each pie crust.
• Wrap foil loosely around crust to prevent it from overcooking. Try not to let the foil touch the filling.
• Bake quiches for about 30 minutes, then remove from oven and arrange tomato wedges around the edges.
• Return to oven and finish baking, about 5-10 minutes, or until knife inserted near center comes out clean.
• Cool slightly before serving.

BACON AND LEEK QUICHE

Steps:

• Make the crust: In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until smooth. Pat the pastry into 2 disks, wrap in plastic, and refrigerate until firm, about 20 minutes.
• Preheat the oven to 375 degrees. On a floured surface, roll 1 disk of the pastry to a 12-inch round. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.
• Line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden. Transfer the tart pans to 2 sturdy baking sheets.
• Meanwhile, make the filling: In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan. Add the leeks and thyme to the skillet, season with salt and white pepper, and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
• Divide the bacon and leek filling between the tart shells. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Remove the rings, cut the quiches into wedges, 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.

CRUSTLESS LEEK, BACON & CHEESE QUICHE

Steps:

• Turn on oven to 180°C to let oven come up to temperature.
• Slice leeks finely. Slice bacon into strips, and again into pieces. Grate cheese.
• Fry bacon with a little butter, then add leek and fry until soft. Remove from heat and set aside.
• In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
• In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
• Add first measure of cheese and mix well with egg mixture.
• Assemble leeks and bacon in quiche dish (26cm), add egg mixture and use hand to mix all together.
• Add remaining grated cheese to top of mixture and sprinkle with paprika (optional).
• Bake for 20-25 minutes at 180°C, or until center is set.

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.