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Quiche Lorraine

with bacon and leeks
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Prep Time:1 hour
Cook Time:45 minutes
Course: Appetizer, Breakfast, Cheese, Main Course, Snack, Tarts
Cuisine: French
Keyword: Quiche, Quiche Lorraine
Servings: 4

Ingredients

Pastry

  • 200 g plain flour
  • 100 g butter, cubed (keep cold)
  • 2-5 tbsp water
  • 1 tsp salt
  • 4 eggs
  • 1 cup cream
  • 1 leek, chopped (white part only)
  • 4-5 rashers bacon, diced
  • 1 cup Gruyere cheese, grated
  • 1/2 cup parmesan cheese, grated
  • parsley, for garnish

Instructions

  • Dough: in a bowl, rub together your flour, butter and salt until mixture resembles wet sand. Then slowly add in the water, one tablespoon at a time, work it into mixture until a dough ball just forms. Don't over-knead the dough, it's not supposed to be smooth and perfect, you want to see specks of butter and flour. Cover with cling wrap and refridgerate for 30 minutes.
  • Preheat oven to 180C/350F.
  • Once chilled, roll out the dough between 2 sheets of parchment paper until it's 3mm (1/8 inch) thin. Remove one sheet of parchment paper, press the dough into a tart tin and remove the 2nd sheet of parchment paper. Place the same sheet of parchment loosely on top of the dough and fill it with dough weights or uncooked rice and par bake for 10 minutes. Set aside
  • While the tart shell is par baking, prepare the bacon and leeks. In a bacon over medium heat, add in the bacon to tender the fat and make it crispy. Remove the crispy bacon and set aside.
  • In the same pot, add in the leeks and sweat it out until it's soft and translucent. Remove and set aside.
  • Egg Mixture: in a bowl, combine the eggs, cream, Gruyere cheese, salt and pepper. Mix well.
  • Assemble: Remove the dough weights and parchment paper from the tart shell. Add a layer of leeks and bacon into the tart shell and then pour the egg mixture over it, make sure to not over-pour as the egg will puff up in the oven. Top with parmesan cheese and bake for 30-35 minutes or until the surface is golden brown.
  • Let the quiche cool and garnish with parsley.