Forget the quiche as you know it, this Bacon and Leek Quiche is a new, tempting and delicious version!
Originally, a quiche is a savoury French tart made of a shortcrust pastry base, and a filling that can be anything.
This Bacon and Leek Quiche suits any occasion, lunch or dinner, and you can serve it hot in winter and warm or cold in a hot summer day. It keeps in the fridge for a couple of days.
This recipe has been sent by Carmelina Gambone who lives in Basel (Switzerland). She told me: "It is a recipe I learnt here in Switzerland. We often prepare tarts like this one".
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Ingredients
- 400 g Water- 200 g White Wine
- Salt and Pepper to taste
- 600 g Leeks
- 1 Tbsp Olive Oil
- 200 g Bacon or Speck, diced
- 300 g Heavy Cream
- 2 Eggs
- a tablespoon Plain Flour
- 60 g Parmesan Cheese
- Shortcrust Pastry (ready-to-use or prepared by yourself with Thermomix)
How to prepare Bacon and Leek Quiche
Put water, wine, salt, pepper and leeks in the bowl. 15 Min. 100°C Speed 1 Reverse.Drain leeks and put aside.
Add bacon with a tablespoon of olive oil in the bowl. 3 Min. 100°C Speed 4.
Add heavy cream, eggs, flour, cheese and leeks. 1 Min. Speed 3. Reverse.
Roll out shortcrust pastry on a baking pan lined with greaseproof paper, riddle the pastry with holes using a fork then fill in with the leek and bacon mixture. Bake at 200°C for 30-40 Min.
My advice
Original Carmelina's recipe included speck but I had bacon in my fridge. Then you can use your favourite cold cuts (salami, ham, etc.) or even sausages.If you prefer you can replace parmesan with another cheese like Goat Cheese, Gruyere or Emmentaler. Of course it depends on what you have in your fridge and what bargains your supermarket offers at that moment.
If you want your children to eat it too, mix leeks a little bit after draining them from cooking water, so that your children will not find "green pieces" in their dishes ;-).
How to Prepare Bacon and Leek Quiche without Thermomix
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Translated from the Italian recipe
Quiche Porri e Pancetta Bimby
Photocredit: diekatrin