Recipe Leek, bacon, brie and mustard quiche : Practical and Delicious

Recipe Leek, bacon, brie and mustard quiche : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Leek, bacon, brie and mustard quiche. You are currently reading Recipe Leek, bacon, brie and mustard quiche : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Leek, bacon, brie and mustard quiche requires 20m, cook 55m and serve 6. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Having friends round for lunch? This quiche, a green salad and a glass of wine will make it a relaxed and delicious affair.

Ingredients:

10 Ingredients

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  1 quantity shortcrust pastry
  
  
  


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  Plain flour, to dust
  
  
  


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  40g butter
  
  
  


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  1 leek, pale section only, washed, dried, thinly sliced
  
  
  


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  4 bacon rashers, excess fat trimmed, finely chopped
  
  
  


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  2 tbsp wholegrain mustard
  
  
  


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  150g brie, thinly sliced
  
  
  


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  3 eggs, lightly whisked
  
  
  


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  80ml (1/3 cup) thickened cream
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Make pastry following the recipe above to the end of step 4. Roll out pastry on a lightly floured surface to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, preheat oven to 200°C. Melt the butter in a large frying pan over medium heat until foaming. Add the leek and bacon and cook, stirring, for 5 minutes or until leek softens. Remove from heat.
  
  
  


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  Step 3
  
  
  
  
  Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
  
  
  


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  Step 4
  
  
  
  
  Spread mustard over pastry base. Top with the leek mixture and brie slices. Whisk the eggs and cream together in a bowl. Season with salt and pepper. Pour the egg mixture into the pastry case.
  
  
  


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  Step 5
  
  
  
  
  Bake in oven for 25-30 minutes or until just set. Serve warm.
  
  
  

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