Bacon and Leek Quiche

• 분량: 6
• 총 시간: 1 hour, 20 minutes

재료

For the Crust:

188 g all-purpose flour

3 g salt

114 g unsalted butter , cut into cubes and chilled

45 g ice water

For the Filling:

237 ml half and half (or 1/2 cup heavy cream and 1/2 cup whole milk)

3 large eggs

1.5 g salt

90 g sliced leek

14 g butter

5 slices bacon , fried and broken in pieces

115 g grated cheddar cheese (can also use Swiss or Gruyere)

방향

For the crust:

Preheat the oven to 375 F.

In a medium mixing bowl, combine the flour and salt. Add the butter and use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse breadcrumbs. Sprinkle in the water, 1 tablespoon at a time, stirring with a fork until a rough dough mass is formed. Form the dough into a ball and then flatten into a round disk. Use immediately or wrap in plastic wrap and refrigerate for up to two days.

Roll out the dough into a 12-inch round place it in a lightly greased 9-inch tart pan. Trim away any excess dough spilling over the edges. Prick the bottom and sides of the pastry shell with the tines of a fork. Press a sheet of aluminum foil into the pastry shell. Bake the pastry shell for 20 minutes. Then remove the foil and bake for another 10 minutes or until the pastry crust is dry but not brown. Remove from the oven and set aside.

Reduce the heat to 350 F.

For the Filling:

Melt the butter in a small skillet over medium heat, add the leek and saute until tender, about 5-7 minutes. Remove from heat and set aside.

Combine the half and half, eggs, and salt in a medium bowl and whisk until smooth.

Spread the leek into the quiche crust and sprinkle the bacon over it. Pour the half and half/egg mixture over it and then sprinkle the cheddar cheese evenly over the quiche.

Bake for 35-40 minutes until lightly browned on top. Remove from the oven and let sit for 10 minutes.

Slice into wedges and serve. Enjoy this quiche for breakfast, brunch, lunch or dinner. A simple leafy green salad makes an ideal accompaniment.