Leek Bacon Parmesan and Cheddar Quiche Recipe

If you're looking for something healthy to eat which is low in calories then my ultimate quiche made with double cream is most certainly not the way to go!  However, if you're wanting something delicious and very moreish then the double cream does it. 

If you follow this blog you will know that we now have three hens - hence we have a lot of eggs! Quiche is a good way to use up eggs.
Mine might not be the prettiest of quiches they still tasted good!
To make 4 individual quiches you will need:
My tins were about 5 inches (12cm) in diameter.
2 x 500g ready made shortcrust pastry

How to do it:
Roll out your pastry and line your tins with pastry.  Over lapping the edge as shown in the picture as the pastry will shrink when cooked.
Prick the bottom of with a fork (or use baking beans) so the pastry doesn't rise in the middle.  Bake with nothing in them for about 10 to 15 minutes.

When they come out of the oven allow them to cool (still in their tins as we're not finished yet) and trim the pastry around the top edge with a sharp knife.  Repeat with each tin.

Now make the Filling:
You will need:
a little butter and oil - for frying
1 large leek - finely sliced
8 rashers of smoked streaky bacon - sliced into 1cm strips
200ml double (heavy) cream
100g Parmesan - grated
120g cheddar cheese - grated
4 eggs - Free Range of course
a small handful of flat leaf parsley - finely chopped

Preheat your oven to 180C/350F or Gas mark 4

How to do it:
Fry the streaky bacon in a skillet or frying pan - no need to add oil.  When it's nice and crisp remove and set aside.
Now in the same pan - no need to wash it up.  Heat the a little butter and oil in a frying pan and fry the leeks until nicely softened.

Get a jug as it will be easier to pour the mixture later.  Mix together the cream, eggs, cheddar and a just a third of the Parmesan (put the rest of the Parmesan to one side).  Now stir in the chopped parsley.
Add a little of this mixture to the bacon and leeks and give it a good stir.

Spoon the bacon, leek, parsley and cream mixture into the pastry cases.

Pour the rest of the remaining egg mixture into the cases (fill almost to the top) and sprinkle the tops with the rest of the Parmesan.

Pop the tins onto a baking sheet and bake for 25 to 30 minutes until the egg has set and they are nice and golden.  Allow to cool in their tins for about 5 minutes before carefully transferring to a wire rack to cool properly - unless you are serving them hot. 

I lined my tray with greaseproof paper - there's no real need but I didn't want to scratch my fancy Stellar Eazistore Bakeware!

Serve hot or cold with a nice leafy salad - oh and a glass of wine.

1 comment

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