Tuesday, 10 November 2015

Bacon and Leek Quiche

One of the best friends of low carbers - quiche. The most versatile dish I can think of and very easy to make too. Today, one of my favourite versions, bacon and leek quiche. Creamy, warming with a crust (!) which isn't worse than the traditional one. You can easily serve it at the party dinner. I'm sure your guests will love it too :)


Ingredients (12 portions):


Base:


Recipe of base here


Filling:

  • 1 tbsp olive oil
  • 150g/51/2oz smoked bacon lardons
  • 500g/17 1/2 oz leeks, wasked and sliced
  • 3 large eggs
  • 200ml/7 fl oz double cream
  • 50g/13/4 oz cheddar cheese, grated
  • freshly ground black pepper and salt
Preparation:
  • Bake the quiche base from this recipe. Reduce the oven temperature to 160C/325F/Gas 3
  • Heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently for 5-6 minutes until golden-brown. Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until softened and starting to caramelise. Season with freshly ground black pepper.
  • Spoon the leek mixture over the bottom of the pastry case.
  • Mix the eggs, cream and a pinch of salt and pepper together in a bowl and whisk to combine. Pour into the pastry case and sprinkle over the grated cheese.
  • Bake in the oven for 25-30 minutes, or until the filling is just set. Leave to cool for a few minutes then cut into wedges and serve.
 


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