Bacon and Leek Quiche







A recipe from the cuisine, allowed in a diet.

Ready for a crowd-pleasing quiche that's going to make you dream of France? Fill this buttery crust with a cheesy bacon and vegetable mixture. Use tender leek and spinach as an extra filling and add crème fraiche to liven things up even more. It's suitable for breakfast, lunch, and dinner, hot or cold!

Nutritional Chart

Calories: 413 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 26 g
  • 33 g

Ingredients Needed for Bacon and Leek Quiche

For the dough:

1 ½ cups of flour
3 ounces of cold butter
¼ cup cold water

For the filling:

1 tablespoon vegetable oil
2 garlic cloves, diced
4 ounces of bacon, chopped
1 fresh thyme, chopped
2 leeks, thickly sliced
3 ounces of spinach
3 eggs
½ cup parmesan, grated
¼ cup crème fraîche
flour for dusting
butter for greasing

How to Make Bacon and Leek Quiche

  1. For the dough:

    Add the flour and cold butter cubes to a bowl. Mix using your hands until the mixture is finely crumbled and even.

  2. Add the cold water and continue mixing using a spatula, then knead until you have a dough.
  3. Wrap it in plastic and refrigerate for 60 minutes.
  4. For the filling:

    Heat the vegetable oil in a skillet over low heat, then add the diced garlic. Cook and stir until tender.

  5. Add the bacon and fresh thyme and stir for 30 seconds or so. Add the leek, stir a little, then cover with a lid and cook for 10 minutes.
  6. Add the spinach and stir for 1 minute more.
  7. Transfer to a bowl, add the eggs and mix using a spatula. Add the parmesan and mix more until even.
  8. Season with salt and pepper, mix, add the creme fraiche, then again mix until even. Set aside.
  9. Assemble the quiche:

    Dust the work surface with flour. Flatten the dough using your hands, then the rolling pin. Try to give it a circular form.

  10. Grease a flared pie pan with butter and line it with the flattened dough. Trim its protruding margins using a knife. Poke holes into the dough using a fork.
  11. Add a parchment paper on top of the pan and fill it with beans so that when baking it, the dough would preserve its form. Bake for 10 minutes at 360⁰F/180⁰C.
  12. Remove from the oven, discard the parchment paper with the beans, and bake again for 10 minutes at 360⁰F/180⁰C.
  13. Fill the crust with the cheesy vegetable mixture, spread it evenly, and bake again for 10-15 minutes at 360⁰F/180⁰C.

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