Bacon And Leek Quiche Recipe

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Bacon And Leek Quiche
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Ingredients
12
Count
Nutrition
494
Calories
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Ingredients:

Directions:

  1. Cook the bacon in a frying pan / skillet over a low heat until just cooked, not crisp. Add the shallots, leeks, salt and freshly ground black pepper, and saute until the leeks and shallots are soft and the bacon is crisp, about 7 to 10 minutes.
  2. Drain off the surplus fat, if any. Set aside.
  3. Preheat the oven to 375 degrees F and arrange the oven rack in the middle of the oven. Then on a liberally floured surface, roll the pastry from the center out, lifting pastry, turning it slightly, and intermittently turning over to prevent it from sticking. Roll the pastry to 1/8-inch thickness. Lightly butter and flour a 9-inch pie dish and line with the pastry, leaving about 1/4-inch overhang for shrinkage. Pinch up the surplus pastry to form an edge and flute, prick the bottom all over with a fork.
  4. Line the pastry case with a sheet of parchment or aluminum foil larger than the dish, and fill with pie beans (the ceramic ones are ideal for this). Bake for about 20 minutes, or until the edges begin to colour. Remove the paper and beans, and spread the mustard over the bottom of the pastry.
  5. Lower the oven temperature to 325 degrees F.
  6. In a bowl, beat the eggs lightly with the milk and cream, add a pinch of freshly ground nutmeg and then mix in the bacon and cheese mixture, pour the custard into the pie shell to within 1/4-inch off the top of the crust.
  7. Bake 25 to 30 minutes, or until the custard is just cooked.
  8. Allow to cool 10 minutes before serving.
  9. Serving Suggestions
  10. My favourite is, to serve the quiche with steamed new baby potatoes tossed in butter, freshly chopped mint and parlsley and with baby lettuce leaves, cucumber, spring onions finely chopped, sweet cherry tomatoes together with a little chopped red pepper. On the other hand, you could try jacket potatoes with melted butter.
  11. Leek is a vegetable related to the onion and garlic. Its edible portions are the white onion base and the green stalks. The white onion-like layers form around a core. I prefer to use young leeks. Otherwise discard the outer leaves; you can use them for soups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 493.96 Kcal (2068 kJ)
Calories from fat 302.88 Kcal
% Daily Value*
Total Fat 33.65g 52%
Cholesterol 128.85mg 43%
Sodium 656.26mg 27%
Potassium 446.28mg 9%
Total Carbs 29.95g 10%
Sugars 7.67g 31%
Dietary Fiber 3.31g 13%
Protein 19g 38%
Vitamin C 8mg 13%
Iron 2.6mg 14%
Calcium 298.9mg 30%
Amount Per 100 g
Calories 205.29 Kcal (860 kJ)
Calories from fat 125.88 Kcal
% Daily Value*
Total Fat 13.99g 52%
Cholesterol 53.55mg 43%
Sodium 272.74mg 27%
Potassium 185.47mg 9%
Total Carbs 12.45g 10%
Sugars 3.19g 31%
Dietary Fiber 1.38g 13%
Protein 7.89g 38%
Vitamin C 3.3mg 13%
Iron 1.1mg 14%
Calcium 124.2mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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