About this recipe:Leeks, potatoes and bacon are a great flavour combination but the secret of this tasty quiche is in the way you cook the leeks - cook them over low heat so that they soften slowly and release all their sweetness. I have used puff pastry for this quiche but you could try it with shortcrust.
500g potatoes, peeled and sliced into ½cm thick slices
1 tablespoon extra virgin olive oil
3 leeks, sliced
100g bacon or pancetta, cubed
1 sheet of puff pastry (about 230g)
2 tablespoons grated Parmesan cheese
2 tablespoons single cream
salt, pepper and nutmeg, to taste
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Method Prep:20min › Cook:40min › Ready in:1hr
Cook the potato slices in boiling water for 6 minutes. Drain and rinse under cold water. Shake off any excess water and set potatoes aside to cool.
Heat 1 tablespoon oil in a pan over low heat. Add the leeks and cook for 15 minutes or until wilted. Add salt and transfer to a bowl.
Using the same pan, fry the pancetta or bacon for a few minutes or until slightly crisp. Drain on kitchen paper and add to leeks.
Preheat the oven to 200 / Gas 6. Lightly grease a 25cm baking tin.
Roll out puff pastry until it is about ½cm thick and lay it over baking tin. Gently work the pastry into the edges and prick the base with a fork.
Arrange the potato slices in a compact layer on the pastry base. Add a layer of leeks and bacon.
Beat eggs, Parmesan, cream, salt, pepper and nutmeg together in a bowl until well mixed. Pour on top of the potato and leeks. Fold down the extra puff pastry on top.
Bake in preheated oven for 35 to 40 minutes or until golden brown on top. Remove from oven, cool slightly and serve.
You can serve this quiche a few hours later or the following day. Just reheat briefly in the oven so the puff pastry is crisp again.