During the festive period, I’ve indulged in making a lot of party foods. One of my favourites is this beautiful Leek and Bacon Quiche of which I made both a gluten containing, and a gluten free version. I didn’t make my own pastry this time (I was too busy with work and preparing for Christmas) but I’ll share my recipe with you.
For the filling:
• 4 cloves of garlic
• 150g unsmoked bacon, cut into lardons
• 2 leeks, washed and sliced thinly
• 1 large onion, diced
• 3 large eggs
• 200ml double cream
• 50g mature cheddar
For the pastry, I was cheeky and bought a ready-made case for this – and I made a ‘crustless’ version which of course, doesn’t need pastry.
• I started by frying off the bacon in a pan, and putting it into a bowl to one side. I then did the same with the onion.
• Finely chop the garlic and add it to the onions as they cook, they need to be a soft golden brown.
• The leeks also need to be browned – this only takes a few moments and you only want a golden brown hint of colour otherwise they will taste too bitter.
• In a bowl, mix the eggs and cream together. You can season this mixture with a little black pepper if you wish.
• Add the bacon, leeks and onion to your pastry case before pouring the cream and egg mixture over. Fill the case to the top.
• Sprinkle the grated cheese over the top of your quiche.
• Bake at 160°C for 25-30 minutes, or until the filling has just set.
• Leave to cool before slicing it into the required portions, and serve!
Of course, if you prefer to make a crustless version – just add your bacon, leek and onion to a silicone cake tin, before pouring over the mixture of egg and cream and sprinkling with cheese. The bake time is roughly the same!