Recipe: Bacon & Leek Quiche

Straight out of the oven

Straight out of the oven

Serves 6

Preparation time: 25 minutes (if making own pastry)

Cooking time: 30 minutes

Pastry ingredients:

  • 300g plain flour
  • 150g butter
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 80ml water

Filling ingredients :

  • 4 eggs
  • 200ml double cream
  • 200ml milk
  • 4 leeks
  • 1 onion
  • 4 rashers of bacon
  • salt
  • pepper
  • 20g butter

Pastry preparation

  1. Mix the flour and salt in a large bowl.
  2. Cut the butter into small squares and gradually rub into the flour mixture until crumbly.
  3. Add the water.
  4. Butter the tin and roll pastry to fit.

Filling preparation

  1. Preheat the oven to 200°C (Gas 6).
  2. Cut the bacon into small pieces and fry for 10 minutes or until lightly cooked.
  3. Cut the onion and leeks into thin slices and add to the bacon to fry for 15 minutes.
  4. In a bowl, mix the eggs, double cream, milk and a pinch of salt and pepper.
  5. Pour frying pan ingredients (bacon and leeks) onto the pastry in the tin.
  6. Pour the bowl ingredients on top.
  7. Leave in the oven for 30 minutes.


We used…

Melin Llynnon Flour, Castle Dairies butter, Trecastle eggs, Calon Wen milk, Charcutier bacon and Riverside Market Garden leeks.


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