Preparation time: 60 min.
In France, this dish is known as Quiche aux Poireaux avec Lardons.
Leek is a vegetable related to the onion and garlic. The edible portions are the white onion base and the green stalks. The white onion-like layers form a core. I prefer to use young leeks. Otherwise, discard the outer leaves; you can use them for soups.
The leek and bacon filling of this quiche produces a savoury country-style dish. Accompanied with a green salad it makes for a very satisfying light lunch or dinner.
- 1 savoury shortcrust pastry for a 10 inch (25 cm) tart pan with removable bottom, for ingredients click here
- 2 cups (450 g) of leeks, cut into 1/2 inch (1 cm) slices
- 3 shallots, peeled and thinly sliced
- 1/2 cup (115 g) bacon, cut into 1/2 inch (1 cm) cubes
- 3/4 cup (180 ml) light cream
- 3 Tbsp Crème Fraîche or sour cream
- 5 medium-size eggs beaten
- a pinch of nutmeg
- salt and freshly ground pepper
First I prepare the savory shortcrust pastry and let it rest in the fridge – you find the recipe here.
Preheat the oven to 400°F (200°C).
Fry bacon pieces until they are crunchy. Don’t let them burn. Discard all rendered fat. Add chopped leeks and shallots to the bacon. Cook, stirring constantly until they are soft, about 3-5 minutes. Set aside to cool. Add freshly ground pepper and taste it.
In the meantime beat the eggs, Crème Fraîche or sour cream with the light cream. Add a pinch of nutmeg and taste for salt and pepper.
Roll out shortcrust pastry onto the bottom and sides of a 10 inch (25 cm) pie pan with removable bottom. Cut off excessive pastry hanging over the sides. Distribute the leek-bacon mixture evenly over the dough. Pour the egg-cream mixture slowly over the leeks and bacon. Bake the quiche at 400°F (200°C) for about 40 minutes or until the top starts to get brown speckles. Let it cool for about 15 minutes. When you are ready to serve you remove the tart pan rim.