This Sunday in Belgium is sunny, which got me thinking about family meals. Quiche came to mind – it’s easy, delicious, and makes a good amount. Both adults and kids love it. Adults can enjoy it with a glass of red wine (or any wine you prefer, though I find red pairs well) in the garden. Sounds nice, right?
So, this weekend, I’m sharing my Quiche recipe. When people hear “Quiche,” they often think of Quiche Lorraine. To me, Quiche is like a fancy sandwich. In sandwiches, you can put various fillings such as ham, tuna spread, cream cheese with smoked salmon, or even roasted chicken with dressing – all make a quick and tasty meal. Quiche has also the same concept but adding that comforting, family vibe – It takes a bit more time than a sandwich but with the quantity and adding touch.
My personal favorite Quiche filling is Leek with smoked bacon. I like to use emmentale and goat cheese, though goat cheese can be a bit strong for some. In this recipe, I skip the goat cheese. If you’re a fan of other cheeses like blue cheese, feel free to add it. I’m sure it will turn out great!
Tips:
To make the most of your time:
- Begin by preheating your oven to 200°C. While it heats up, you can start by cutting your leeks and cooking them.
- As the leeks cook, work on the pastry using the steps outlined in the instructions (steps 15 + 5). ** The extra 5 minutes after cooking the pastry is essential for ensuring a dry base for your tart, preventing a soggy Quiche.
- While cooking the leeks, remember to stir them occasionally. This will give you the time needed to prepare the egg and cream mixture.
For a better grasp of the ingredients:
– Opt for medium to large-sized eggs. If you have smaller eggs, consider adding an extra one (the entire egg).
– Use regular cooking cream instead of heavy cream for a lighter, fluffier quiche. For milk use half milk not whole for the same reason.
Enjoy your cooking!
(Adhering to these tips can save you a significant amount of time!)
If you’ve whipped up your own Quiche, I’m eager to see it! Your creative fillings especially intrigue me!
It’s time to proudly display your Quiche creations! Share a photo of your quiche in the comments section. I can’t wait to admire them all!
If you’re hungry for more Quiche recipes, feel free to let me know!
Quiche leek smoked bacon
Ingredients
Instructions
- Preheat Oven: Preheat to 200°C
- Cook Leeks: In a pan (I use big one) over medium heat with butter and olive oil, sauté the sliced leeks and bacon until they are softened and slightly golden. Seasoning it with herbs, salt and pepper. Set aside.
- Pre-Bake Pastry: Line the pastry with parchment paper, poke it with and fill with pie weights or dried beans. Blind bake for about 15 minutes.
- Additional bake: Remove the parchment and weights and bake for an additional 5 minutes to ensure the bottom dries out.
- Prepare Filling: In a bowl, whisk together the 2 whole eggs and 2 egg yolk, milk and cream. Season with a pinch of pepper, paprika oregano, rosemary, thymes and nutmeg.
- Assemble Quiche: Spread the sautéed leeks and bacon over the pre-baked pastry crust.
- Pour Egg Mixture: Gently pour the egg and cream mixture over the filling ingredients.
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- Cheese touch: Sprinkle the grated cheese evenly over the leeks and bacon.
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- Bake:Place the quiche in the preheated oven and bake for about 25 minutes, or until the filling is set and the top is golden brown.
- Cool and Serve: Allow the quiche to cool slightly before slicing and serving. It can be served warm or at room temperature.
- To serve: Serve the quiche with a fresh salad always a good combination.
