Leek and Bacon Quiche Recipe

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Ingredients

Count

Nutrition

642

Calories

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Ingredients:

Serving

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes
1 egg
1/4 tsp salt
2 to 3 tbsp iced water
1/2 lb slab bacon, cut into 1/2inch cubes
2 leeks, white and light green parts, chopped (about 2 cups)
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 tbsp dijon mustard
3 eggs
1 1/2 cups milk
1/4 lb gruyere cheese, grated (about 1 1/3 cups)

Directions:

In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside.
Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.
In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	641.82 Kcal (2687 kJ)
Calories from fat	357.51 Kcal
		% Daily Value*
Total Fat	39.72g	61%
Cholesterol	193.22mg	64%
Sodium	1972.93mg	82%
Potassium	276.18mg	6%
Total Carbs	40.71g	14%
Sugars	4.27g	17%
Dietary Fiber	4.35g	17%
Protein	29.8g	60%
Vitamin C	3.6mg	6%
Vitamin A	0.1mg	3%
Iron	3.3mg	19%
Calcium	402.6mg	40%

Amount Per 100 g
Calories	257.5 Kcal (1078 kJ)
Calories from fat	143.43 Kcal
		% Daily Value*
Total Fat	15.94g	61%
Cholesterol	77.52mg	64%
Sodium	791.54mg	82%
Potassium	110.8mg	6%
Total Carbs	16.33g	14%
Sugars	1.72g	17%
Dietary Fiber	1.75g	17%
Protein	11.96g	60%
Vitamin C	1.4mg	6%
Iron	1.3mg	19%
Calcium	161.5mg	40%

* 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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