This is a gourmet version of the classic quiche lorraine with the addition of gently cooked leeks and smoked bacon. Add queso fresco cheese to it (or replace with feta, goat's cheese or ricotta cheese) and it is just irresistible.
2 people made this
1 shortcrust pastry case
100g smoked bacon, chopped
2 tablespoons butter
6 leeks, finely chopped
1 garlic clove, minced
150g queso fresco cheese, cubed
200g Parmesan cheese, finely grated
200ml single cream
salt and pepper to taste
4 eggs, lightly beaten
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Method Prep:10min › Cook:45min › Extra time:10min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease a quiche dish or tart tin and lightly dust with flour. Roll out the pastry on a lightly floured surface and line the prepared quiche dish or tart tin, pressing down gently into the base and sides. Cut off any excess pastry and pinch the edges.
In a medium frying pan, cook the bacon until golden brown. Remove from the heat and set aside on a plate lined with kitchen paper. In the same pan, melt butter over medium heat and add the leek. Cook and stir over a low heat for 10 minutes before adding the garlic and cooking for a further 2 minutes.
In a bowl, add queso fresco cheese, grated Parmesan cheese, bacon, leek, cream and mix well. Season with salt and pepper to taste. Stir in lightly beaten eggs and mix well. Pour into the prepared pastry case.
Bake in preheated oven for 45 minutes, until set in centre. Remove from the oven and allow to stand 10 minutes before serving.