Savoury leek and bacon quiche

Leek and bacon tartQuiche is a food item that I absolutely love and while it does seem to require a bit of work, it actually is quite easy and not as time consuming as you’d think. Furthermore it often tastes just as good, if not better, the next day reheated in the microwave and can be frozen and is therefore a great dish to make even if you live alone.

Pastry

120 g of wheat flour

60 g of whole meal wheat flour

100 g cold butter or margarine

3 tbsp of cold water

  1. Cut your butter or margarine into cubes and mix with the flour.
  2. Add water a tablespoon at the time and roll into a dough. Wrap the dough in plastic wrap and let it rest in the fridge for about an hour.

Filling

1 big leek (or 2 normal sized)

100 g of diced bacon

2 dl of milk

3 eggs

1 tsp salt

1 tsp crushed pepper

1/2 tsp of powdered nutmeg

  1. Preheat your oven to 200 degrees celsius.
  2. Wash and cut the leek into rings. Boil until it’s tender and leave to drain.
  3. Roll out your pastry to cover an about 22 cm diameter mold. Let it prebake in the oven for about 5-10 minutes and then take it out again.
  4. Mix eggs, milk and spices thoroughly.
  5. Spread out leek and bacon onto the pastry and pour in the egg-mixture.
  6. Bake in the oven on the middle rack at 175 degrees celsius for about an hour. If you have some grated cheese in the house, sprinkle some over the tart after half an hour. When it’s golden on top, it’s finished. Serve with a green salad.
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