Bacon and Leek Quiche

Bacon and Leek Quiche

Lots of leftovers from the weekend , bacon and eggs from cooked breakfasts. They needed using up so a quick quiche for the freezer made with granary flour pastry which gives a nutty edge

Bacon and Leek Quiche

100g of granary flour
50g of butter
20ml of water

2 medium sized leeks
3 rashers of bacon
2 medium sized eggs
50ml of milk
Salt and Pepper
2 tbsp of fresh parsley finely chopped

  1. Preheat the oven to 175degC
  2. Crumb the butter into the flour to form breadcrumbs slowly add the water.
  3. Place in the fridge for ten minutes .
  4. Meanwhile gently fry the leeks with the bacon.
  5. Beat together the eggs , milk, parsley seasoned with salt and pepper.
  6. Roll out the pastry line a 30cm diameter quiche dish.
  7. Fill with the leeks , bacon and pour over the milk and eggs.
  8. Place in the oven and bake for 25 minutes.

Hearty Breakfast

This entry was posted in Autumn, November. Bookmark the permalink.

2 Responses to Bacon and Leek Quiche

  1. Ginger says:

    I seem to be slightly obsessed with quiche just now, I don’t know why as I’ve not really been a fan in the past. This lookd good and sounds like a great way to use up leftovers – not that we ever have a lot in this house 😦

  2. curious abt quiche says:

    umm, recipe is incomplete? post the rest pls? i wana learn this :p

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