CLASSIC BACON AND EGG QUICHE
This is a classic bacon and egg quiche in the Alsatian manner (cheese or stewed onions are sometimes added, though not traditional). It is baked in a nine-and-a-half-inch fluted French tart pan, the sort with the removable bottom. The resulting quiche, as opposed to those baked in a deeper pie pan, stands only one inch high, and their relatively short baking time ensures a creamy, unctuous texture.
Provided by David Tanis
Categories breakfast, dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bake chilled dough in a 9 1/2-inch tart pan at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
- Make the custard: in mixing bowl, beat eggs. Whisk in crème fraîche, milk, salt, pepper, nutmeg and cayenne. Set aside.
- Put bacon in small saucepan, cover with water and bring to a simmer over medium heat. Simmer for about 5 minutes or until tender, then drain and cool slightly.
- Set tart pan on a baking sheet. Sprinkle bacon evenly over bottom of pastry. Add Gruyère if using. Beat custard once more and carefully pour into tart shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 0 grams
CHEESY LEEK & BACON PASTA
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
- Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
- Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
BACON & LEEK QUICHE
I got this recipe out of either Gourmet or Bon Apetite years ago. The bacon and leek combination with the nutmeg is great. It is easily doubled, reheats in the microwave easily, and freezes well. We often have this for breakfast during the week.
Provided by Deborah1
Categories Savory Pies
Time 50m
Yield 1 9inch quiche, 6-8 serving(s)
Number Of Ingredients 12
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.
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 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.
BACON AND LEEK QUICHE
This bacon and leek quiche is great served with a side salad for an afternoon brunch. Feel free to try different cheese as desired.
Provided by Melissa
Categories Quiche
Time 1h40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 563.6 calories, Carbohydrate 24.5 g, Cholesterol 236.5 mg, Fat 40.3 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 18.7 g, Sodium 823.1 mg, Sugar 2.5 g
CRUSTLESS LEEK, BACON & CHEESE QUICHE
Tried a leek quiche at a friends house, and even though my partner doesn't like leeks, he like that one. This is my version as I didn't want to ask for the recipe, but I reckon this one beats it hands down anyway :) Also, had to remove crust as doing a carb-reduced diet.
Provided by KiwiWorkingMum
Categories Breakfast
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 470.4, Fat 35.4, SaturatedFat 18.7, Cholesterol 452, Sodium 703.1, Carbohydrate 9.8, Fiber 0.8, Sugar 2, Protein 27.8
LEEK AND BACON QUICHE WITH MAILLE® DIJON ORIGINALE MUSTARD
This elegant quiche is filled with leeks, Swiss cheese, and bacon--for a crowd-pleasing brunch main dish.
Provided by Maille
Categories Trusted Brands: Recipes and Tips Maille®
Yield 8
Number Of Ingredients 8
Steps:
- Prepare shortcrust pastry base in pan.
- Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
- Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 13.5 g, Cholesterol 116.4 mg, Fat 28 g, Fiber 1 g, Protein 8.2 g, SaturatedFat 12.1 g, Sodium 416 mg, Sugar 0.7 g
BACON, LEEK, AND TOMATO QUICHE
Absolutely Delicious and slightly less fattening because evaporated skim milk takes the place of the usual cream called for in quiche recipes. The mix of cheddar and swiss goes well with most add-ins such as asparagus, spinach, mushroom, or what-have-you. Have all your ingredients ready to go before you start. prep time does not include pre-baking the pie crusts.
Provided by bakedapple42
Categories Savory Pies
Time 1h10m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 522.3, Fat 38.9, SaturatedFat 14.6, Cholesterol 195.7, Sodium 700.5, Carbohydrate 21.5, Fiber 1.4, Sugar 6.1, Protein 21.1
BACON AND LEEK QUICHE
Make and share this Bacon and Leek Quiche recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 3h15m
Yield 2 10-inch tarts, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 670, Fat 56, SaturatedFat 28.9, Cholesterol 253.1, Sodium 526.7, Carbohydrate 25, Fiber 1.1, Sugar 1.1, Protein 17
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BACON-AND-LEEK QUICHE RECIPE - GRACE PARISI | FOOD & WINE
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5/5 (2)Category QuicheServings 2Total Time 2 hrs 30 mins
- 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.
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- 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.
- 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.
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- In a large bowl, combine the flour and 1/2 teaspoon salt. Using your fingers or a pastry blender, rub or cut the butter into the flour until it resembles coarse meal.
- Preheat the oven to 375°. On a lightly floured surface, roll out one piece of the dough into a 14-inch round. Transfer the dough to a 9-inch fluted tart pan with a removable bottom, fitting it evenly into the pan without stretching.
- Line the tart shells with foil and fill with pie weights, rice or beans. Bake in the center of the oven for 20 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until the shells are light golden and fully cooked; if the bottoms bubble, lightly press down with a fork.
- In a large skillet, cook the bacon over moderately high heat until brown and crisp, about 8 minutes. Transfer to paper towels to drain, then transfer to a small bowl.
- Sprinkle 1/2 cup of the Gruyère into each tart shell and top with the bacon-leek mixture. Stir the custard, pour it over the bacon filling in each tart shell and sprinkle with the remaining cheese.
- Preheat the broiler. Broil each quiche for about 30 seconds to brown the top. Transfer to a wire rack and let rest for 10 minutes before serving.
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