Family friendly

Bacon and leek quiche

Name: Bacon and leek quiche
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 8
Ingredients: 1 leek, thinly sliced; 200g lean bacon, rind removed; 4 large eggs; 2 large egg yolks; 500ml thin cream; 1/4 teaspoon grated nutmeg; 2 teaspoons finely chopped sage leaves or dill, optional; Oven-roasted tomatoes, to serve; 200g plain flour; 100g chilled unsalted butter, cubed; 1/2 teaspoon salt; 1 teaspoon sugar; 1 teaspoon freshly grated lemon rind (optional); 1 large (about 60g) egg

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by Ian Parmenter

Chef, television presenter and author

Oct 03, 2015

Bacon and leek are such a classic combination, and for good reason. Add them to this simple quiche recipe and you've got a perfect picnic dish.

1 leek, thinly sliced
200g lean bacon, rind removed
4 large eggs
2 large egg yolks
500ml thin cream
1/4 teaspoon grated nutmeg
2 teaspoons finely chopped sage leaves or dill, optional
Oven-roasted tomatoes, to serve

Pastry

200g plain flour
100g chilled unsalted butter, cubed
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon freshly grated lemon rind (optional)
1 large (about 60g) egg

Method

1.

To make the pastry, place the flour, butter, salt, sugar and lemon rind in a food processor and process to combine. Add egg and a tablespoon of cold water and process until a smooth ball. Wrap in plastic wrap. Refrigerate for 30 minutes.
2.

Grease a 25cm fluted loose-bottomed tart pan. Preheat oven to 190°C. Roll out pastry on a lightly floured surface and line the pan with dough. Fold in excess pastry and pinch into the pastry wall. Prick the base all over with a fork. Line with non-stick baking paper and fill with rice or pastry weights. Bake for 15 minutes. Remove paper and weights and return to oven for a further 5-6 minutes, until dry and crisp.
3.

Place leek in a pan of boiling water over medium heat for 10 minutes. Drain. Set aside. Fry bacon in a pan over medium-high heat until starting to crisp. Set aside on paper towel to drain. Combine leek and bacon and spread over base of pastry. Place remaining ingredients in a bowl and whisk until combined. Pour into pastry case. Bake for 35-45 minutes until golden brown. Set aside to cool a little. Serve warm with roasted tomatoes.