Leek and Bacon Quiche

Quiche aux Poireaux avec Lardons is a popular recipe in France. Paired with dressed salad greens, it makes for a very satisfying light lunch or dinner. A real treat for a summer picnic. A good quality ready-made shortcrust pastry will considerably shorten the preparation time.

Yield: 6 servings

Time: 60 minutes, plus another 60 minutes if you decide to make your own pastry.

Ingredients:

• 1 savory shortcrust pastry for a 10 inch (24 cm) tart pan with removable bottom, for ingredients click here
• 2 cups (200 g) of leeks, cut into 1/2 inch (1,2 cm) slices
• 3 shallots, peeled and thinly sliced
• 1/2 cup (70 g) bacon, cut into 1/2 inch (1,2 cm) cubes
• 3/4 cup (180 ml) light cream
• 3 Tbsp crème fraîche or sour cream
• 5 medium-size eggs beaten
• a pinch of nutmeg
• salt and freshly ground pepper

Preparation:

If you prepare your own savory shortcrust pastry let it rest in the fridge for a while – you find the recipe here. I normally use ready made shortcrust pastry from Publix or Trader Joe’s.

Preheat the oven to 400°F (200°C).

Fry bacon pieces until they are crunchy. Don’t let them burn. Discard all rendered fat. Add chopped leeks and shallots to the bacon. Cook, stirring constantly until they are soft, about 3-5 minutes. Set aside to cool. Add freshly ground pepper and taste it.

In the meantime beat the eggs, crème fraîche or sour cream with the light cream. Add a pinch of nutmeg and taste for salt and pepper.

Roll out the shortcrust pastry onto the bottom and sides of a 10 inch (25 cm) pie pan with removable bottom.  Cut off excessive pastry hanging over the sides. Distribute the leek-bacon mixture evenly over the dough. Pour the egg-cream mixture slowly over the leeks and bacon. Bake the quiche at 400°F (200°C) for about 40 minutes or until the top starts to get brown speckles. Let it cool for about 15 minutes. When you are ready to serve you remove the tart pan rim.