Leek and bacon quiche on shortcrust pastry Recipe
This savoury tart is a cousin of the famous quiche Lorraine, but with delicate, braised leek that adds sweetness and aroma. In France, such tarts are often bought in bakeries for a quick lunch or dinner – just a slice of quiche and a simple salad. It’s a great way to use up leek that’s left in the fridge after making soup.
Quiche z porami i boczkiem nawiązuje do quiche lorraine z Lotaryngii, gdzie tarty z jajeczno-śmietanowym nadzieniem są klasykiem bistro. Pory to częsty francuski dodatek sezonowy, który łagodzi słoność boczku.
This quiche combines the smoky flavour of bacon with the sweetness of braised leeks in a creamy, cheesy filling on crisp shortcrust pastry – a bakery-style French tart you can easily make at home.
Dlaczego ta wersja działa
- Podpieczony spód utrzymuje kruchość nawet przy soczystym nadzieniu z porów.
- Podsmażenie porów na maśle wydobywa ich słodycz i usuwa nadmiar wody.
- Połączenie śmietanki z mlekiem daje kremową, ale nie ciężką konsystencję.
- Ograniczone napowietrzenie masy zapobiega wybrzuszeniom i pęknięciom wierzchu.
Chef's tips
Work quickly when making the pastry so the butter stays cold – this is the key to a flaky crust. Don’t over-brown the leeks; they should be soft and sweet, not caramelised. Taste the bacon and cheese mixture before adding salt, as both can be quite salty on their own.
How to serve
Serve with a simple green salad with mustard vinaigrette and a glass of dry white wine or light cider. For a buffet, cut the quiche into small squares and serve slightly warm on a platter.
Na co uważać
- Nie wyrabiaj kruchego ciasta zbyt długo – gdy stanie się elastyczne, po upieczeniu będzie twarde.
- Pory muszą być dobrze umyte i dokładnie przestudzone; piasek będzie wyczuwalny, a gorący farsz rozmiękczy spód.
- Nie przelewaj formy po sam brzeg – masa lekko się podniesie; zostaw min. 5 mm luzu.
- Jeśli pory zaczynają szybko brązowieć, zmniejsz ogień – przypalone będą gorzkie.
Zamienniki
- Zamiast boczku możesz użyć wędzonego tofu w kostce, podsmażonego do lekkiego zrumienienia.
- Część śmietanki zastąp mlekiem 3,2%, jeśli chcesz lżejszą wersję nadzienia.
- Ser żółty możesz podmienić na Gruyère lub dobry ser szwajcarski dla bardziej francuskiego charakteru.
Ingredients
- wheat flour type 450–550, for shortcrust pastry - 220 g
- butter cold, straight from the fridge - 120 g
- egg for the pastry - 1 piece
- water very cold - 2 tablespoons
- leek white and light green part only - 2 piece
- smoked bacon in cubes or strips - 120 g
- 30% cream - 200 ml
- milk - 100 ml
- egg for the custard mixture - 3 piece
- yellow cheese grated, e.g. Gruyère, Emmental or good Swiss cheese - 80 g
- butter for braising the leek - 1 tablespoon
- nutmeg grated, optional - 0.25 teaspoons
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Put the flour into a bowl and add a pinch of salt. Cut the cold butter into small cubes and add to the flour. Rub with your fingers until you get fine crumbs resembling wet sand.
- Add 1 egg and 2 tablespoons of very cold water. Quickly bring the dough together just until combined. Form into a flattened disc, wrap in cling film and place in the fridge for 20–30 minutes.
- Wash the leeks thoroughly, cut them in half lengthwise and then into thin half-slices. Cut the bacon into small cubes if it isn’t already diced.
- In a large pan fry the bacon over medium heat for 5–7 minutes until the fat renders and the pieces are lightly browned. Transfer the bacon to a plate, leaving the fat in the pan.
- Add 1 tablespoon of butter and the sliced leeks to the pan. Cook for 8–10 minutes over medium heat, stirring often, until the leek softens and becomes glossy but does not brown. Season with salt and pepper and set aside to cool slightly.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a tart tin about 24–26 cm in diameter with butter.
- Roll out the chilled dough on a lightly floured surface into a circle larger than the tin. Transfer it to the tin, press into the base and sides and trim any excess. Prick the base with a fork.
- Place a sheet of baking paper on the pastry and fill with baking weights (dried beans, rice or ceramic baking beads). Bake for 12 minutes, then remove the paper and weights and bake for another 5 minutes until the base is lightly golden.
- In a bowl mix 3 eggs, the cream and the milk. Add the grated cheese, nutmeg, a pinch of salt and plenty of freshly ground pepper. Stir to combine but don’t whisk too vigorously so as not to incorporate too much air.
- Spread the leeks and bacon evenly over the pre-baked pastry base. Pour the egg-and-cream mixture over the top.
- Place the tart in the oven and bake for 25–30 minutes, until the filling is set and the top is golden and slightly puffed. After removing from the oven, leave to stand for 10 minutes so the quiche firms up slightly before slicing.
Storage
Store leftover quiche in the fridge, tightly covered, and eat within 2–3 days. Reheat gently in the oven so the pastry stays crisp, or enjoy at room temperature.
This is my go-to recipe when I have leeks to use up – it feels special enough for guests but is simple and forgiving, and it reheats beautifully the next day.
