Tag Archives: quiche

Bacon, leek and cheese quiche

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BACON AND LEEK QUICHE

Bacon, leek and cheese quiche

INGREDIENTS

  • 1 pack shortcrust pastry
  • 2 leeks, thinly sliced
  • 10 rashers bacon, roughly chopped
  • 200ml milk
  • 4 eggs
  • Cheddar cheese, grated
  • Salt and pepper
  • Extra virgin olive oil

METHOD

  1. Preheat the oven to 180ºC.
  2. Heat some oil in a frying pan and gently fry the leeks until soft.
  3. Add the bacon to the pan and fry for another couple of miuntes.
  4. Line a quiche dish with the pastry.
  5. Bake the pastry case blind for 10 minutes.
  6. Remove the baking beans and return the case to the oven for another 5- 8 minutes until cooked.
  7. Whisk the milk and eggs together and season with salt and pepper.
  8. Transfer the leek and bacon to the quiche case
  9. Pour over the egg and milk mixtureand sprinkle with grated cheese.
  10. Bake in the oven for 40-45 minutes until golden brown.

Leek, mushroom and goat’s cheese quiche

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leek, mushroom and goat's cheese quiche with olive oil pastryI was really excited to find this recipe for pastry made with olive oil and couldn’t wait to try it. I was really pleased with the results: it was easy to make and came out beautifully crisp.
We used a deep dish, 28cm in diameter. A smooth surface works better than a fluted one as it makes it easier to spread the pastry out in the dish. The secret is not to leave any holes and get the sides as high as possible.

INGREDIENTS:
QUICHE MIXTURE:
4 large leeks, halved and thinly sliced
250g mushrooms, thinly sliced
2 handfuls grated hard goat’s cheese or strong cheddar
salt and pepper
4 large eggs
150ml milk
100ml cream
olive oil

OLIVE OIL PASTRY:
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

METHOD:
Heat the oven to 180ºC
Heat some oil in a large saucepan. Add the leeks, season with salt and pepper and gently fry until they are soft. Add the mushrooms and continue to cook gently until the mushrooms are cooked and most of the liquid has evaporated. Take off the heat and allow to cool.

Beat the eggs in a bowl and season with salt and pepper. Add the milk, cream and cheese and mix well.

To make the pastry, mix the flour and salt in a bowl with a fork. In another bowl, beat the oil and water together until thick. Pour into the flour and mix well with a fork. Press into the pie dish, making sure that there are no holes and that the pastry is evenly spread out, with not too much in the edges.

Prick the base with a fork and bake in the oven for 5-10 minutes.

Stir the leeks and mushrooms into the egg mixture. Stir in the cheese but keep some back.

Take out the dish and pour in the leek/mushroom/egg mixture and sprinkle over the remaining cheese.

Bake in the oven for 30-40 minutes, turning after 20 minutes so that it cooks evenly.