Recipe Bacon and leek quiche : Practical and Delicious

Recipe Bacon and leek 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 Bacon and leek quiche. You are currently reading Recipe Bacon and leek quiche : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Bacon and leek quiche requires 50m, cook 1h 05m and serve 1h 05m. Caution: allergy Contains gluten, milk, soy, egg and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

If you don't feel like making the pastry for this quiche, Taste.com.au members suggest taking a shortcut by buying some shortcrust pastry.

Ingredients:

11 Ingredients

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  2 cups plain flour
  
  
  


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  150g butter, chilled, chopped
  
  
  


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  1 egg yolk
  
  
  


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  salad leaves, to serve
  
  
  



• filling



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  20g butter
  
  
  


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  1 large leek, trimmed, halved, washed, thinly sliced
  
  
  


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  175g rindless shortcut bacon, chopped
  
  
  


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  2 tbsp chopped fresh flat-leaf parsley leaves
  
  
  


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  1/2 cup grated Devondale Tasty Cheese Block (500g)
  
  
  


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  4 eggs
  
  
  


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  1/2 cup milk
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Combine flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and egg yolk. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, make filling. Melt butter in a frying pan over medium-low heat. Add leek and bacon. Cook, stirring occasionally, for 10 to 12 minutes or until leek is soft. Remove from heat. Stir in parsley. Cool. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm deep, 20cm round (base) glass or ceramic pie dish.
  
  
  


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  Step 3
  
  
  
  
  Roll out pastry between 2 sheets of baking paper to form a 30cm circle. Line base and side of prepared dish with pastry, trimming excess. Place dish on a baking tray. Line pastry case with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for 10 minutes or until pastry is golden brown. Cool for 5 minutes.
  
  
  


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  Step 4
  
  
  
  
  Spoon leek mixture into pastry case. Top with cheese. Whisk eggs and milk together in a jug. Season with salt and pepper. Pour over leek mixture. Bake for 30 minutes or until top is golden brown. Serve with salad leaves.
  
  
  

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