Food

Leek & Bacon Quiche

Today is a religious holiday in the UAE so we are enjoying a much longer weekend. A rainy weather after a sumptuous Beef Bourguignon and Rosemary Roasted Potatoes - Recipes by Ina Garten for lunch, I decided to treat the hubby to my own recipe of Leek Quiche with Bacon for dinner.

Leek & Bacon Quiche
Quiche Aux Poireaux et Lardons

Servings: 8

Ingredients:

Une pâte brisée / 1 pie crust pastry on a baking sheet

3 eggs

1 cup of Crème Fraîche

100 grams of lardons / bacon

Muscade / a pinch of grated nutmeg

Salt

Ground Black Pepper

1 1/2 teaspoon of butter
2 Leek stalks, white part only, washed and sliced
1 pot of boiling water with salt and pepper (for the leeks)

Optional: Grated Emmental cheese /Swiss/ Gruyere

Preparation:

1. Pre-heat oven to 190 deg C or 375 F. Set the pie crust on the baking dish and puncture with a fork. Allow to bake for a few minutes until the dough slightly dries and take it out of the oven.

2. In a covered saucepan with boiling water over moderately high heat with salt and pepper, boil the leeks until they become very tender.

3. In a separate pan, saute lardon/ bacon until slightly golden.

4. Grate nutmeg.

5. Beat the eggs in a mixing bowl. Add in the cream, lardons along with its juices, nutmeg, butter, salt and pepper. Mix thoroughly.

6. Add the leek on your pie crust and pour the mixture on top. Optional: Sprinkle grated cheese. Leave it in the oven for about 30-35 minutes until it rises.

The original french quiche doesn't have cheese. I like it with though. Since I wanted to enjoy the weekend more and was feeling lazy, I've decided not to make the pie crust dough from scratch. This quiche is also the husband's favorite so he's pretty excited when it's going to be done.

Et voila! Serve with a Vinaigrette Salad and indulge with a glass of wine.