How to Prepare Speedy Quiche Lorraine (bacon and leeks)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, quiche lorraine (bacon and leeks). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Quiche Lorraine (bacon and leeks) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Quiche Lorraine (bacon and leeks) is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook quiche lorraine (bacon and leeks) using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Quiche Lorraine (bacon and leeks):

1. Make ready For the dough:
2. Prepare 250 g plain flour, plus extra for dusting
3. Take 100 g cold butter, grated
4. Make ready 1 egg
5. Prepare Pinch salt
6. Get For the filling:
7. Take Knob butter, to cook bacon
8. Make ready 4-5 slices bacon, sliced
9. Prepare 1/2 white onion, diced
10. Get 1/2 stalk leeks, sliced
11. Take 3 eggs
12. Make ready 250 ml heavy cream
13. Take Pinch ground black pepper
14. Prepare Pinch sea salt (optional)
15. Get 1 egg for brushing crust, optional

Instructions to make Quiche Lorraine (bacon and leeks):

1. Place flour onto a clean surface top, make a well in the center and place an egg inside. Grate the cold butter over the top and season with a good pinch of salt. Quickly mix all of the ingredients together to form a dough. Once the dough has formed, shape into a ball and cover with cling film. Place in fridge for about 30 minutes. Tip: best to roll the dough once it has had time to settle.
2. Preheat the oven to 180 degrees. In a pan on medium heat, place a small amount of butter along with the bacon for frying. Using a wooden spoon stir the bacon to cook evenly for about a minute. Then turn the heat to low add the leeks and onions to the pan and stir occasionally. Cook the onions until translucent and the leeks are soft.
3. In the meantime, work on the dough by dusting a clean surface top with flour and remove dough from cling film. Roll out the dough until roughly 3mm thick. Transfer the rolled out dough into the quiche or tart pan and press into place. Cut the extra dough using the back of a knife and go around the tart pan.
4. Go back and check on the bacon, leeks and onions. Once cooked to preference remove from heat. In a mixing bowl add eggs, heavy cream, pinch of ground black pepper, salt (optional), leeks, onions and bacon. Mix the ingredients together until well combined. Then pour out half of the mixture into the crust in the quiche or tart pan. Using a fork give the mixture a gentle stir. Brush the edges of the crust with the egg wash (optional). Repeat steps 3 and 4 for the second quiche.
5. Place in oven on the middle shelf and bake for about 30 - 35 minutes, or until golden on top and set in the center. Remove from the oven once cooked and let cool slightly before serving. Transfer onto a serving plate and cut into equal slices. Tip: this can be served served warm or cold.

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