Mix basic pie dough. Chill and then roll into a 16-inch circle. Place in a deep 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke bottom and sides of dough with a fork. Line with foil, leaving a 4-inch overhang. Fill with baking beans. Marbles or pie weights; chill 20 minutes.
Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.
Fry bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.
Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyère, parsley, and cooked leeks.
Scatter bacon on bottom of crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the centre, and a knife inserted it the comes out with no runny egg attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmoulding.
Showing posts with label Bacon and leek quiche. Show all posts
Showing posts with label Bacon and leek quiche. Show all posts
Wednesday, April 11, 2018
Top bacon and leek quiche
6 rashers bacon
2 large leeks (white and light green parts), sliced,
salt
Freshly ground black pepper
2 tsp. fresh thyme leaves
6 large eggs
2 c. heavy cream
1 c. whole milk
1 tbsp. Dijon mustard
1/8 tsp. freshly grated nutmeg
6 oz. Gruyère, grated (about 1 1/2 cups)
1/2 c. chopped fresh flat-leaf parsley
Mix basic pie dough. Chill and then roll into a 16-inch circle. Place in a deep 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke bottom and sides of dough with a fork. Line with foil, leaving a 4-inch overhang. Fill with baking beans. Marbles or pie weights; chill 20 minutes.
Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.
Fry bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.
Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyère, parsley, and cooked leeks.
Scatter bacon on bottom of crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the centre, and a knife inserted it the comes out with no runny egg attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmoulding.
Mix basic pie dough. Chill and then roll into a 16-inch circle. Place in a deep 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke bottom and sides of dough with a fork. Line with foil, leaving a 4-inch overhang. Fill with baking beans. Marbles or pie weights; chill 20 minutes.
Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.
Fry bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.
Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyère, parsley, and cooked leeks.
Scatter bacon on bottom of crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the centre, and a knife inserted it the comes out with no runny egg attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmoulding.
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