As part of our Easter brunch menu, I decided to make a Bacon and Leek Quiche recipe I found on foodandwine.com. I selected the recipe mostly for its convenience, because you can do all the prep work in advance and then just pop the quiche in the oven before the guests arrive. Plus, quiche can be served hot, warm, or at room temperature, so you don't have to worry about precise timing for getting the quiche to the table.
You make the crust by mixing together flour, salt, cold butter, an egg yolk, and ice water in the food processor. After chilling the dough briefly, you roll it out; lay it in a fluted tart pan; chill the lined pan; and blind bake the crust.
To make the filling, you cook diced bacon until crisp, and use some of the bacon fat to cook leeks with thyme, salt, and white pepper. You combine the bacon and leeks with some shredded Gruyère cheese, and spread the mixture into the cooled, partially baked crust. Then you pour over a mixture of eggs, egg yolks, heavy cream, salt, and white pepper. You bake the quiche until puffed and browned.
This was a good-looking quiche; you could see big chunks of bacon on top and in the middle of each slice. The crust was thin, golden brown, and very flaky; it might be the best savory tart crust I've ever made. And the quiche as a whole was absolutely delicious. It was flavorful and perfectly seasoned without being heavy or greasy at all.
As a bonus, this quiche keeps and reheats beautifully. We had some leftovers that I put in the fridge and took to work the following day; even after being reheated in the microwave, the crust was still crisp and just as tasty as the day before. It's a good thing that this recipe yields two tarts, because that way you'll have plenty of quiche to share and plenty to keep for yourself!
Recipe: "Bacon and Leek Quiche" from Food and Wine.
You make the crust by mixing together flour, salt, cold butter, an egg yolk, and ice water in the food processor. After chilling the dough briefly, you roll it out; lay it in a fluted tart pan; chill the lined pan; and blind bake the crust.
To make the filling, you cook diced bacon until crisp, and use some of the bacon fat to cook leeks with thyme, salt, and white pepper. You combine the bacon and leeks with some shredded Gruyère cheese, and spread the mixture into the cooled, partially baked crust. Then you pour over a mixture of eggs, egg yolks, heavy cream, salt, and white pepper. You bake the quiche until puffed and browned.
As a bonus, this quiche keeps and reheats beautifully. We had some leftovers that I put in the fridge and took to work the following day; even after being reheated in the microwave, the crust was still crisp and just as tasty as the day before. It's a good thing that this recipe yields two tarts, because that way you'll have plenty of quiche to share and plenty to keep for yourself!
Recipe: "Bacon and Leek Quiche" from Food and Wine.
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