05/11/2015, 01:21

Another wonderful recipe found on

BACON AND LEEK QUICHE

by Sorted
Ben has been wanting to showcase his ultimate quiche recipe for a while...
finally, with plenty of help and suggestions from the community it has arrived. Not
for the faint hearted... it's a blinder! A filling of leek and bacon with a topping of
goats cheese, all encased in silky smooth and rich creamy egg filling and held
together with a crispy shortcrust pastry case with the added beauty of poppy
seeds. What's not to like? Actually... what's not to love?

INGREDIENTS

100 g cheddar cheese, grated

250 g plain flour
110 g cold butter, cubed
1 pinch salt
2 tbsp poppy seeds
1 knob butter
6 rashers smoked bacon
1 large leek
6 eggs
1 bunch fresh parsley, chopped
4 tbsp water
100 g soft goats cheese
500 ml double cream

STEP-BY-STEP-GUIDE

MAKE THE PASTRY DOUGH

Chuck the flour, salt, poppy seeds and butter into a food processor and blitz into
breadcrumbs. Pour in the water gradually, mixing until a dough is just formed.
Wrap the dough in cling film and rest in the fridge for a few hours.

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 05/11/2015, 01:21

PREHEAT THE OVEN

Preheat the oven to 180ºC.

LAY OUT PASTRY IN TART CASE

Roll out the pastry so that it is as thin as a pound coin. Lay it over a 24cm tart
case. Ease the pastry right into the edges and corners of the case gently. Trim
any excess pastry away.

REST & BAKE THE PASTRY

Place a layer of greaseproof paper into the pastry case and fill with baking beans
or rice. Rest the pastry in the fridge for another 30 minutes. Bake the pastry for
15 minutes then remove the beans and paper. Cook for 5 minutes more, before
removing from the oven to cool. Turn the oven down to 160ºC.

FRY THE BACON & LEEK

Chop up the bacon into small pieces. Halve and slice the leek thinly, then wash
in cold water to remove any grit. Fry the bacon and leek in a pan with a knob of
butter and plenty of black pepper. Toss in the chopped parsley and put the
mixture into a sieve to drain any excessive liquid.

FILL THE TART

Spoon the filling into your quiche case and scatter with the grated cheddar.
Whisk the eggs and double cream in a bowl and season with salt and pepper.
Pour the egg mixture over the leek and bacon until it almost reaches the top of
the tart.

BAKE & SERVE

Transfer to the oven and dot pieces of goats cheese on top. Bake the quiche for
45 minutes, until the egg just has a slight wobble and is golden all over. Serves 8

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