31 Dec Bacon and Leek Quiche
This delicious and easy flaky crust is best refrigerated for at least an hour before rolling. Can be made into one 10 inch round quiche or quite a few muffin tin sized ones (which freeze and reheat very well) they're great for parties and entertaining. If you're making muffin sized quiches, the bake time is 20min. For a vegetarian option substitute roasted red pepper for the bacon.
In a medium bowl whisk together flour and salt. Using a pastry blender or two knives cut the butter and shortening into the flour until it makes course crumbs
In a liquid measure, whisk egg yolk and lemon juice then add enough cold water to measure 1/3 cup
Make a well in your flour mixture and pour in wet ingredients, stir it briskly with a fork until it holds together.
Form the pastry into a ball, wrap it in cellophane and refrigerate for at least one hour before rolling
Fry the bacon until browned then remove excess fat from the pan, add the leek and fry until the leek is soft and fragrant. Remove from heat and let cool before using.
After the pastry has cooled one hour start the next step.
Place rack at the bottom of the oven and preheat to 400F
lightly flour your rolling surface with sweet rice flour and roll your dough our until it fits a 10 inch round tart pan. I like to roll my dough out on wax paper to make it easier to move to the pan. Line the tart pan with your pastry.
In a bowl mix together your cheese, bacon and leek mixture until well mixed (the bacon and leek should be cool to keep the cheese from melting
put the cheese mixture in your prepared pastry and spread evenly. Sprinkle with desired amount of pepper.
In a bowl whisk together your 3 eggs, your leftover egg white from the crust, and milk, once well combined pour over the cheese in your tart shell.
Place in oven to bake for approx 40 min, or until well browned egg dish temperatures should be 160F which you can check with a meat thermometre. Let sit for 5 min before cutting.
Ingredients
Directions
In a medium bowl whisk together flour and salt. Using a pastry blender or two knives cut the butter and shortening into the flour until it makes course crumbs
In a liquid measure, whisk egg yolk and lemon juice then add enough cold water to measure 1/3 cup
Make a well in your flour mixture and pour in wet ingredients, stir it briskly with a fork until it holds together.
Form the pastry into a ball, wrap it in cellophane and refrigerate for at least one hour before rolling
Fry the bacon until browned then remove excess fat from the pan, add the leek and fry until the leek is soft and fragrant. Remove from heat and let cool before using.
After the pastry has cooled one hour start the next step.
Place rack at the bottom of the oven and preheat to 400F
lightly flour your rolling surface with sweet rice flour and roll your dough our until it fits a 10 inch round tart pan. I like to roll my dough out on wax paper to make it easier to move to the pan. Line the tart pan with your pastry.
In a bowl mix together your cheese, bacon and leek mixture until well mixed (the bacon and leek should be cool to keep the cheese from melting
put the cheese mixture in your prepared pastry and spread evenly. Sprinkle with desired amount of pepper.
In a bowl whisk together your 3 eggs, your leftover egg white from the crust, and milk, once well combined pour over the cheese in your tart shell.
Place in oven to bake for approx 40 min, or until well browned egg dish temperatures should be 160F which you can check with a meat thermometre. Let sit for 5 min before cutting.
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