Recipe of Quick Quiche Lorraine (bacon and leeks)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, quiche lorraine (bacon and leeks). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Quiche Lorraine (bacon and leeks) is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Quiche Lorraine (bacon and leeks) is something that I have loved my entire life.

The original 'quiche Lorraine' was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was. This easy Quiche Lorraine recipe features leeks, bacon, and shredded gruyere cheese. A showstopper for any breakfast or brunch!

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 cook that.

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

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

This quiche Lorraine recipe yields a rich egg pie and hails from the mountainous region of Lorraine in northern France. Sufficient for a filling meal in itself, quiche Lorraine has been adapted over the years from a humble custard and bacon pie to the substantial cheese, bacon, and egg creation that it is. James Martin's easy quiche Lorraine is packed with cheese and bacon, and makes a great summer lunch. Fry the bacon pieces until crisp and sprinkle over them over the top.

Steps 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.

James Martin's easy quiche Lorraine is packed with cheese and bacon, and makes a great summer lunch. Fry the bacon pieces until crisp and sprinkle over them over the top. Combine the eggs with the milk and cream in a bowl and season well. Classic, simple recipe for Quiche Lorraine with ham, bacon, cheese and mushrooms. Photographs and a how to video are included.

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