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Leeks, potatoes and bacon are a great flavour combination but the secret of this tasty quiche is in the way you cook the leeks - cook them over low heat so that they soften slowly and release all their sweetness. I have used puff pastry for this quiche but you could try it with shortcrust.
You can serve this quiche a few hours later or the following day. Just reheat briefly in the oven so the puff pastry is crisp again.