Bacon-and-Leek Quiche

Name: Bacon-and-Leek Quiche
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 20
Cuisine: Mediterranean, French, European
Ingredients: 454 grams thickly sliced bacon, cut into 1/2-inch dice; 1 large egg yolk; 2 larges egg yolks; 4 larges eggs; 591 milliliters all-purpose flour, plus more for dusting; 227 grams cave-aged Gruyère cheese, shredded; 591 milliliters heavy cream or half-and-half; 59 milliliters ice water; 3 larges leeks, white and tender green parts only, thinly sliced; 1 teaspoons salt; 20 servings Salt and freshly ground white pepper; 1 teaspoon chopped thyme leaves; 2 sticks cold unsalted butter, cubed

Bacon-and-Leek Quiche might be just the Mediterranean recipe you are searching for. One portion of this dish contains around 10g of protein, 32g of fat, and a total of 391 calories. For $1.09 per serving, you get a morn meal that serves 20. A mixture of ice water, cave-aged gruyère cheese, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

In a food processor, pulse the 2 1/2 cups of flour with the salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter and pulse until it is the size of small peas.

Ingredients you will need

Butter

Peas

Add the egg yolk and ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until smooth. Pat the pastry into 2 disks, wrap in plastic and refrigerate until firm, about 20 minutes.

Ingredients you will need

Water

Egg Yolk

Wrap

Preheat the oven to 37

Equipment you will use

Oven

On a floured surface, roll 1 disk of the pastry to a 12-inch round. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.

Ingredients you will need

Roll

Equipment you will use

Tart Form

Line the tart shells with foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Tart Shells

Equipment you will use

Aluminum Foil

Bake the tart shells for 30 minutes, just until dry.

Ingredients you will need

Tart Shells

Equipment you will use

Oven

Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden.

Equipment you will use

Oven

Aluminum Foil

Transfer the tart pans to 2 sturdy baking sheets.

Equipment you will use

Baking Sheet

In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain the bacon, leaving 1 tablespoon of the fat in the pan.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add the leeks and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes.

Ingredients you will need

White Pepper

Leek

Thyme

Salt

Equipment you will use

Frying Pan

Transfer to a bowl and let cool. Stir in the bacon and cheese.

Ingredients you will need

Cheese

Bacon

Equipment you will use

Bowl

Divide the bacon-and-leek filling between the tart shells. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper.

Ingredients you will need

White Pepper

Heavy Cream

Tart Shells

Egg Yolk

Bacon

Egg

Leek

Salt

Equipment you will use

Whisk

Bowl

Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned.

Ingredients you will need

Tart Shells

Custard