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Leek and Bacon Quiche

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.

Ingredients Edit

Crust Edit

Custard Edit

Directions Edit

Crust Edit

  1. In a large bowl combine flour with butter, egg, salt and 1 tablespoon of the water then mix lightly with fingertips until pastry forms pea sized pieces.
  2. Turn pastry out onto a lightly floured work surface and dust with flour then knead until pastry is smooth.
  3. Transfer to a plastic bag and form pastry into a disk and refrigerate 1 hour.
  4. Cook bacon in a skillet over low heat until tender but not crisp.
  5. Add leeks, salt and pepper then sauté until leeks are soft and bacon is crisp.
  6. Preheat oven to 375°F and arrange rack in middle of oven.
  7. On a generously floured surface roll pastry from center out lifting pastry turning slightly and occasionally flipping to prevent sticking.
  8. Roll pastry to ⅛ inch thickness.
  9. Lightly butter and flour a pie pan and line with pastry leaving about ¼-inch overhang for shrinkage.
  10. Pinch up excess pastry to form a rim and flute the edges.
  11. Prick bottom all over with a fork then line pastry with a sheet of parchment or aluminum foil larger than the pan and fill with pie weights and bake for 20 minutes until the edges begin to color.
  12. Remove weights and spread mustard over bottom of pastry.
  13. Lower oven temperature to 325°F.

Custard Edit

  1. In a bowl beat eggs lightly with milk.
  2. Stir in bacon and cheese mixture.
  3. Pour custard into pie shell to within ¼-inch of the top of the crust and bake 30 minutes.
  4. Allow to cool 10 minutes before serving.
  5. Serve warm.

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