Bacon and Leek Quiche
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 100 g butter
- 1 egg (s)
- 2 Table spoons milk
- Butter, for the mold
- Breadcrumbs, for the mold
For covering:
- 500 g leek
- 150 g pork belly, diced
- 2 tablespoon butter
- 1 cup sour cream
- 2 onions)
- 1 pinch (s) nutmeg
- 0.5 teaspoon ½ salt
- 1 teaspoon pepper
- 1 pinch (s) cayenne pepper
- 3 egg (s)
- some water
- 100 g cheese (Gouda), old, rated
Print Recipe
Pin Recipe Instructions
- Knead a smooth dough from the flour, butter, egg, milk and salt. Let the dough rest in the refrigerator for about 30 minutes.
- Clean the leek, halve the stalks lengthways and cut into 2-3 cm wide rings. Halve the onion and cut into wide rings. If necessary, dice the bacon.
- Melt the butter in the pan and leave out the bacon a little. Then put the leek and the onions in the pan and sauté with a little water for about 5 minutes so that the leek is still firm to the bite. Season to taste with salt and pepper and allow to cool.
- Grease the springform pan with butter and sprinkle with breadcrumbs, then line with the rolled out dough.
- Mix the eggs, sour cream and cheese together and season with salt, pepper, nutmeg and cayenne pepper. Then stir in the cooled leek and bacon mixture.
- Place on the dough and bake at approx. 200 ° for 35-40 minutes on the middle rack.
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