Leek and Bacon Quiche

Leek and Bacon Quiche Recipe from France

Region / culture: France | Preparation time: 1 hour | Cooking time: 50 minutes | Servings: 6

Introduction

Leek and Bacon Quiche is a classic savory dish that combines the rich flavors of bacon, leeks, and cheese in a buttery pastry crust. This dish is perfect for brunch, lunch, or a light dinner.

History

Quiche originated in France and has been a popular dish since the Middle Ages. Originally, quiche was made with a custard filling and a pastry crust, and it was typically served as a main course. Over time, different variations of quiche have been created, including the Leek and Bacon Quiche.

Ingredients

Crust

1.33 cup flour
0.5 cup cold unsalted butter, cut into 0.5 inch cubes
1 egg
0.25 tsp salt
2 tbsp iced water

Custard

0.5 lb (227 g) slab bacon, cut into 0.5 inch cubes
2 leeks, white and light green parts chopped
0.25 tsp salt
0.13 tsp freshly ground black pepper
1 tbsp dijon mustard
3 eggs
1.5 cup milk
0.25 lb (113 g) gruyère cheese, grated

How to prepare

Crust

In a large bowl, combine flour, butter, egg, salt, and 1 tbsp of water. Mix lightly with fingertips until the pastry forms pea-sized pieces.
Turn the pastry out onto a lightly floured work surface and dust with flour. Knead until the pastry is smooth.
Transfer the pastry to a plastic bag and shape it into a disk. Refrigerate for 1 hour.
Cook the bacon in a skillet over low heat until tender but not crisp.
Add the leeks, salt, and pepper. Sauté until the leeks are soft and the bacon is crisp.
Preheat the oven to 375°F (191°C) and arrange the rack in the middle of the oven.
On a generously floured surface, roll the pastry from the center out, lifting and turning it slightly and occasionally flipping to prevent sticking.
Roll the pastry to a thickness of 0.13 inches.
Lightly butter and flour a pie pan. Line it with the pastry, leaving about 0.25 inches of overhang for shrinkage.
Pinch up the excess pastry to form a rim and flute the edges.
Prick the bottom all over with a fork. Then, line the pastry with a sheet of parchment or aluminum foil larger than the pan. Fill it with pie weights and bake for 20 minutes, until the edges begin to color.
Remove the weights and spread mustard over the bottom of the pastry.
Lower the oven temperature to 325°F (163°C).

Custard

In a bowl, beat the eggs lightly with milk.
Stir in the bacon and cheese mixture.
Pour the custard into the pie shell, filling it to within 0.25 inches of the top of the crust. Bake for 30 minutes.
Allow it to cool for 10 minutes before serving.
Serve warm.

Variations

Substitute the bacon with ham or smoked salmon for a different flavor profile.
Add mushrooms, spinach, or sun-dried tomatoes to the custard filling for added texture and flavor.
Use different types of cheese, such as Gruyere or cheddar, to change up the taste of the quiche.

Cooking Tips & Tricks

Make sure to cook the bacon until it is tender but not crisp to prevent it from becoming too crunchy in the quiche.

- Sauté the leeks until they are soft and translucent to bring out their sweet flavor.

- Be sure to pre-bake the pastry crust before adding the custard filling to ensure a crisp and flaky crust.

- Allow the quiche to cool for a few minutes before serving to allow the custard to set.

Serving Suggestions

Serve the Leek and Bacon Quiche with a side salad or roasted vegetables for a complete meal. It also pairs well with a glass of white wine or a light beer.

Cooking Techniques

Be sure to pre-cook the bacon and leeks before adding them to the custard filling to ensure they are fully cooked and flavorful.

- Blind bake the pastry crust before adding the custard to prevent it from becoming soggy.

Ingredient Substitutions

Use a store-bought pie crust instead of making your own for a quicker preparation.

- Substitute whole milk or cream for the milk in the custard for a richer texture.

Make Ahead Tips

The Leek and Bacon Quiche can be assembled and baked ahead of time and reheated in the oven before serving. Store any leftovers in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the quiche with fresh herbs, such as parsley or chives, before serving to add a pop of color and freshness. Serve the quiche on a decorative platter or cake stand for an elegant presentation.

Pairing Recommendations

Pair the Leek and Bacon Quiche with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the rich flavors of the quiche. A glass of sparkling water or a fruity white wine, such as Sauvignon Blanc or Chardonnay, complements the dish well.

Storage and Reheating Instructions

Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place the quiche in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 12g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

This dish is a good source of Vitamin A, Vitamin C, Calcium, and Iron.

Alergens

Contains: Wheat, Eggs, Milk

Summary

Leek and Bacon Quiche is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals. However, it is high in saturated fat and calories, so it should be enjoyed in moderation.

Summary

Leek and Bacon Quiche is a delicious and satisfying dish that is perfect for any meal of the day. With a buttery pastry crust, savory bacon, sweet leeks, and creamy custard filling, this quiche is sure to be a hit with your family and friends. Enjoy this classic dish with a side salad and a glass of wine for a complete and satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a beautiful spring day, the sun shining brightly through my kitchen window as I sifted through a box of old recipe cards that had been passed down to me from my own grandmother. As I flipped through the cards, I came across a delicate, yellowed piece of paper with the words "Leek and Bacon Quiche" scrawled across the top in elegant cursive.

I had never made a quiche before, but the combination of leeks and bacon sounded intriguing. I remembered my grandmother telling me stories of her own adventures in the kitchen, of the recipes she had collected over the years from friends, family, and even strangers she had met along the way. She had always encouraged me to be adventurous in my cooking, to try new things and not be afraid to experiment.

With her words in mind, I set to work gathering the ingredients for the quiche. I chopped the leeks, crisped up the bacon, and whisked together the eggs and cream. As the quiche baked in the oven, the tantalizing aroma of caramelized leeks and savory bacon filled the kitchen, making my mouth water in anticipation.

When the quiche was finally done, I couldn't wait to dig in. The first bite was a revelation – the creamy custard, the tender leeks, the smoky bacon all melded together in perfect harmony. I knew I had stumbled upon a new favorite recipe, one that would be passed down through the generations just like the others that had come before it.

As I savored each bite, I couldn't help but think of all the stories and memories that were woven into this simple dish. I imagined the person who had first shared this recipe with my grandmother, the conversations they must have had, the laughter and joy that had accompanied each bite of quiche.

I knew that this recipe would become a staple in my own kitchen, a beloved tradition that I would pass down to my own grandchildren someday. And as I sat at my kitchen table, savoring the last bite of quiche, I felt a deep sense of gratitude for the recipes and stories that had brought me to this moment. Cooking, after all, is about so much more than just food – it's about connection, tradition, and love. And with each bite of that delicious Leek and Bacon Quiche, I felt closer to my grandmother than ever before.