How to Make - Leek Brie and Bacon Quiche using a Pie Maker

Regular readers will know all about my amazing, life changing pie maker from Judge Cookware! 
Now, my first attempt at quiche wasn't brilliant as the filling didn't cook enough while the pastry was getting a little too done for my liking.  Well I've been experimenting and after a couple of attempts, I think you'll agree I've now perfected quiche. 


Of course you can use Cheddar cheese if you don't like Brie.  I just happened to have some in my fridge left over from my Moroccan dinner party the weekend before; and yes I know Brie isn't in any way very Moroccan, but after dessert we ended our meal with cheese and biscuits.



The Judge Deep Fill Electric Pie Maker is a great little gadget - you can read all about it in my post here.

It's really easy too, just use the pie cutter template which comes with the machine to cut out the pie bases; you turn it over to make the pie lids but of course no lids are required for these quiche tarts.

My Top Tips for Perfect Pie Maker Pies: 
  • Although it's not necessary, I found that using a strip of greaseproof paper under the pies (like a little hammock) makes them easier to remove since the pies and the machine will be hot. 
  • When making pies be sure to fill to the top or your lids will sink and not get cooked in the pie maker.
  • For successful quiche; line the pie maker with the pastry, fill to the top with your quiche filling and close the lid.  Switch on the pie maker and leave to cook (from cold) for 16 minutes. Turn the machine off and open the pie maker lid.  Without removing the quiche's leave for 4 minutes before transferring to a wire rack to cool.

Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/leek-brie-and-bacon-quiche---pie-maker-recipe




For minimum fuss I used ready made and rolled (oh yes! rolled too) pastry.

Leek, Brie and Bacon Quiche x 2 you will need:
1 x 320g ready made shortcrust pastry sheet
a tablespoon of olive or vegetable oil for frying
2 rashers of smoked back bacon - rind and any fat removed and cut into small pieces

1 nice fat leek - washed, ends trimmed and sliced thinly
100g Brie - rind removed and cut into pieces
2 eggs - free range of course
60ml double cream
1 heaped teaspoon Dijon mustard

a few freshly snipped chives
sea salt and black pepper - a pinch of each

How to do it:
Get your pastry out of the fridge.
Heat up a tablespoon of oil in a large frying pan and add the bacon.  Cook to your liking, remove and set aside.

Using the same pan (there's no need to wash it) add the leeks and cook until softened but not coloured.  Stir in the Brie, add the bacon back in and then remove from the heat to cool.

In a small bowl, lightly beat the eggs then add in the cream and Dijon mustard, whisk until well mixed, seasoning with the sea salt and pepper.

Pour the mixture into the frying pan with the cooled leeks, Brie and bacon.  Throw in the snipped chives and stir to mix. 

Cut the pastry bases using the pie cutter template; you will have a little bit of pastry spare just knead it back together and store in the freezer.

Line each well with the pastry, pour in the cheesy mixture filling each to the top.

Close the lid, switch on the power and cook for 16 minutes.  Turn the pie makers off and lift the lid.  Leave the pies for 4 minutes - this ensures the mixture sets.

Remove and transfer to a wire rack or serve whilst still hot.


Check out my Judge Pie Maker Apple Pies with Rum Soaked Sultana's

Happy Pie Making!


1 comment

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

PS: I hate having to do this but anyone trying to leave links in their comments please save yourself the trouble as they will NOT be published....
Thank you, you know who you are :)

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