Potato, Leek and Bacon Quiche
1 hour
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.
miche
5 people made this
Ingredients
Serves: 6
- 500g potatoes, peeled and sliced into 1/2 cm thick slices
- 1 tablespoon extra virgin olive oil
- 3 leeks, sliced
- 100g bacon or pancetta, cubed
- 1 sheet puff pastry (about 230g)
- 3 eggs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons cream
- salt, pepper and nutmeg, to taste
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Cook the potato slices in boiling water for 6 minutes. Drain and rinse under cold water. Shake off any excess water and set potatoes aside to cool.
- Heat 1 tablespoon oil in a pan over low heat. Add the leeks and cook for 15 minutes or until wilted. Add salt and transfer to a bowl.
- Using the same pan, fry the pancetta or bacon for a few minutes or until slightly crisp. Drain on paper towel then add to leeks.
- Preheat the oven to 200 degrees C. Lightly grease a 25cm baking tin.
- Roll out puff pastry until it is about 1/2 cm thick and lay it over baking tin. Gently work the pastry into the edges and prick the base with a fork.
- Arrange the potato slices in a compact layer on the pastry base. Add a layer of leeks and bacon.
- Beat eggs, Parmesan, cream, salt, pepper and nutmeg together in a bowl until well mixed. Pour on top of the potato and leeks. Fold down the extra puff pastry on top.
- Bake in preheated oven for 35 to 40 minutes or until golden brown on top. Remove from oven, cool slightly and serve.
Tip
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.
