Bacon Cheese Leek Quiche
Sprinkle 12 cup cheese over crust. Beat the whole eggs egg yolk cream.
Bacon Leek And Gruyere Quiche Recipe On Food52 Recipe Quiche Recipes Food 52 Leeks
Fry the bacon and leek in a pan with a knob of butter and plenty of black pepper.
Bacon cheese leek quiche. Preheat oven to 375ºF. For the quiche filling. Fry the bacon in a drizzle of oil in a frying pan until crisp then scoop out.
Sprinkle with remaining cheese. Pour the custard into the tart shell making sure its evenly distributed. Cook bacon in oven or stovetop.
Assemble leeks and bacon in quiche dish 26cm add egg mixture and use hand to mix all together. Top with sausage mixture and tomatoes. In a jug beat together the eggs crème fraîche cream and 3 tbsp cheddar then season with black pepper.
Bake the quiche for about 30 minutes rotating it halfway through until puffed and lightly browned. The ultra creamy filling is baked in a buttery thyme infused pastry crust. Toss in the chopped parsley and put the mixture into a sieve to drain any excessive liquid.
Reserve about 1 tablespoon of the fat slice diagonally and set aside. Chop up the bacon into small pieces. Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
Scatter the leek lardons asparagus and thyme evenly over the base. Add remaining grated cheese to top of mixture and sprinkle with paprika optional. Sprinkle the cheese evenly over the leeks.
Cool slightly then tip into a bowl with the bacon eggs cream three-quarters of the cheddar salt and black pepper. Let the quiche cool for 15 minutes remove from the tart. Whisk eggs cream sour cream thyme salt and pepper.
Pour into the pastry case scatter with the remaining cheese and bake for 25-35 minutes until golden and just set. Halve and slice the leek thinly then wash in cold water to remove any grit. A savory leek bacon and goat cheese quiche is a great lunch or light dinner option for these warm summery days.
Sprinkle the leeks evenly over the bacon. Heat a little more oil then gently cook the leeks with a pinch of salt for 15 minutes until soft. Add the baconleekcheese mixture to the tart shell.
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