Receive rave reviews from your guests by making this show-stopping delicious deep dish quiche for your next meal with friends.
What’s the secret to the applause-worthy quiche? It’s the buttery deep dish crust, fluffy custard and perfectly prepared ingredients. The deep dish crust has the ideal crust to filling ratio which adds depth of flavor and richness to the quiche. Then, the thinly sliced leeks are sweated in butter & seasoning and combined with savory smoked bacon and egg batter to create a fluffy custard creating an insanely delicious quiche.
Did you know that quiche is from the Alsace-Lorraine region of France, where the famous quiche lorraine, made of bacon or lardon, originated? Pair it with rocket salad and a glass of Pinot Gris from the Alsace region for the ultimate meal.
4 SERVINGS 45 MINS NOT TOO TRICKY PINOT GRIS FROM ALSACE
Leek & Bacon Garnish
3 pieces leek
200 g bacon thick cut
80 g gruyère cheese
10 g butter
10 ml sunflower oil
salt to taste
2 large whole egg
2 large egg yolk
200 g crème fraîche
200 ml milk
salt to taste
1 pinch of white pepper
1 pinch of nutmeg
380 g shortcrust pastry dough
Leek & Bacon Garnish
- Slice off the bottom of the leek and the extra green leaves. Then remove the top leaf of the leek.
- Cut the leeks in half lengthways. Wash the leeks and shake them to remove the excess water.
- Then, finely slice the leeks and place them into a large bowl.
- Add cold water to the top of the bowl. The dirt will settle on the bottom of the bowl.
- With your hands, remove the leeks from the surface of the water and place on a strainer. Shake the strainer to remove the excess water.
- Heat a pan over medium heat with oil and butter. Sweat the leeks approx. 8 minutes until they are tender. Remove from the heat and set aside.
- Horizontally cut the bacon into rectangular strips about 1 cm wide.
- Heat an unoiled pan over medium heat. Add the bacon and cook approx 5 minutes.
- Remove from the heat. Then, add the cooked bacon without the grease to the bowl with the leeks. Cool at room temperature and then reserve in the refrigerator.
Prepare The Tart Crust
- Prepare a deep tart pan with an even layer or butter and a bit of flour. Cover with the pastry dough.
- Prick the dough at the bottom of the pan with a fork and place in the refrigerator for minimum 1 hour or in the freezer for 15 minutes.
- Preheat the oven to 180C. Cut a large circle of baking paper the size of your tart pan and place over of the tart. Fill the tart crust with pastry weights or beans. Bake the tart crust approx. 25 minutes until the base of the dough is dry. Remove from the oven and set aside to cool.
- In a large bowl, add the whole eggs, the yolks and the crème fraîche.
- Whisk until you incorporate the ingredients.
- Pour the milk into the bowl and seasoning with salt, pepper and nutmeg and mix well. Reserve in the refrigerator.
Finishing The Tart
- Preheat the oven to 160 C.
- Remove the tart crust from the pan and place on a tray lined with baking paper.
- Add the leeks and bacon to the tart crust and spread in an even layer.
- Pour the liquid mixture into the tart until the garnish is covered leaving 1/2-1 cm of crust.
- Sprinkle an even layer of Gruyere on the top and cook at 160C approx. 40-60 minutes until the quiche is golden and the custard is set. Remove from the heat and serve warm. Bon appétit!
- An additional hour for baking the quiche.
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