Bacon and Leek Quiche

Bacon and Leek Quiche

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Queen of the savory eats, quiche may well be the most versatile brunch dish. Rich with eggy custard and its a buttery crust, it can be made with an endless variety of herbs, meats, cheeses and vegetables. Today we try a classic that brings together the savory flavor of crisped bacon and melted leeks — perfect for a lazy weekend brunch, a weeknight dinner, or even a quick lunch at work.

Ingredient list for the bacon and leek quiche

  • 1 puff pastry
  • 3 leeks
  • 7 oz 200g) bacon, cut in strips
  • 1/2 cup (125ml) dark brown beer
  • 3 eggs
  • 3/4 cup (20cl) of heavy cream (low fat if possible)
  • Salt and white pepper


1. Slice the leeks. Heat a knob of butter in a skillet or wok.
2. Add the leeks and a little water (about 2 tbsp). Cook covered until the leeks become tender. Check occasionally to prevent the leeks from sticking to the skillet, add water if necessary.
3. Meanwhile, fry the bacon dry without adding fat. Remove melted fat and deglaze with beer. Simmer for 1-2 minutes and add the leeks.
4. Simmer for 5 minutes, then drain everything.
5. Preheat your oven to 390°F (200°C).
6. In a bowl, beat the eggs and cream. Season lightly with salt and white pepper.
7. Butter a pie pan and line with puff pastry. Prick with a fork.
8. Garnish the bottom with leeks and bacon. Pour the egg and cream mixture on top.
10. Bake for 30 minutes at 390°F (200°C). Let rest for a while before serving because quiche is best at room temperature.

Note: You can add shredded Gruyere cheese on top for an heartier dish.

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