Blue Cheese, Bacon, and Leek QuichePosted: March 8, 2012
I promised Eggton a recipe with bacon. What I came up with is a really tasty quiche that’s packed with flavor. It can be enjoyed hot or cold as a perfect breakfast, or you can serve it up for lunch with a bit of salad. Make it a day or two in advance if you’re going to be pressed for time – it keeps well. If you can’t stand blue cheese, use any kind that you prefer.
• 1 cup white flour
• 5 tablespoons unsalted butter
• 2-3 tablespoons milk
• a pinch of salt
Mix together the flour and salt. Rub the flour with the butter until you get a sandy texture. Then add just enough milk to make a smooth dough. Cover and chill for 30 minutes.
Preheat oven to 350°F.
Roll your pastry and line a 8″ or 9″, greased and floured pie pan.
Put some tin foil or parchment paper on the pastry and then a baking weight. I used dried chickpeas.
Blind bake (meaning pre-bake) in the oven for 15 minutes.
Remove the pan from the oven and remove the weight and foil.
Make some little holes on the bottom with a fork.
Return to the oven for 10 minutes.
• 2 leeks, whites only, finely chopped
• 8 slices bacon, sliced
• 1/2 cup (about 100g) blue cheese
• 3/4 cup milk
• 3/4 cup cream
• 3 eggs
• 1 egg yolk
Fry your bacon in a pan on medium-high heat until crispy. Turn the heat to medium and add the leeks. Stir for about 10 minutes, until the leeks are soft. Remove from heat.
In a bowl whisk the milk, cream and eggs together. Season with salt and pepper.
Spread the bacon/leek mixture in the pre-cooked dough.
Top with chunks of blue cheese and then pour the eggs/milk mixture over.
Bake for 30-35 minutes at 350°F.