Quiche with leeks and bacon
Comment: Use either Gruyère or Vacherin Fribourgeois (see: La Tarte Feuilletée aux Poireaux et Vacherin Fribourgeois.
To wash the leeks, cut them in half at the level of the green leaves, wash the latter, then for the whites, make a cut a few cm from the top, and wash them upside down under running water so that the soil they probably hold does not go deeper into the leek. You can also use 2 packages (of 1 lb) of frozen leeks.
For cooking, we try not to exceed 180C so as not to overcook the eggs. At this cooking temperature, it is essential to blind cook the dough. To blind cook the dough, place a sheet of tin foil on the dough and cook with ballast (red beans, apricot pits, baking beads).
1 dough for quiches
4 leeks (700 g to 900 g)
150 g diced bacon
150+ g grated Gruyère or Vacherin Fribourgeois cut in small cubes
3 dl cream (35% MG)
2 large eggs or 3 smaller ones
salt, pepper, nutmeg, espelette pepper (opt)
Preheat the oven to 180C, convection heat. Butter and flour a baking sheet, sred the dough, prick the bottom with a fork. Blind bake for 20 to 30 minutes.
Slice the leeks rather thinly (~1 cm slices) and cook in a pan, covered, stirring occasionally, ~15 minutes with enough butter, a good pinch of salt and a little water or white wine. Reserve.
In a frying pan, brown the bacon, add to the leeks and mix.
In a large enough bowl, beat the eggs, cream, S + P, nutmeg and espelette pepper (opt), then add and mix the cheese. Add the leeks and mix, then spread the mixture into the pie shell.
In the oven 180C, convection heat, for 30 to 40 minutes.