Bacon Leek And Porcini Quiche Recipes

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LEEK, MUSHROOM & GRUYèRE QUICHE



Leek, mushroom & gruyère quiche image

A favourite of Good Food's associate food ed, this quiche just had to be on the site. Perfect comfort food

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dinner, Main course, Snack, Starter, Supper

Time 20m

Number Of Ingredients 8

25g butter
4 leeks, sliced and washed
250g pack chestnut mushroom, sliced
2 eggs
284ml double cream
140g gruyère, coarsely grated
280g plain flour
140g cold butter, cut into pieces

Steps:

  • To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
  • Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.
  • While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
  • Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
  • While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Nutrition Facts : Calories 561 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

CRUSTLESS LEEK, BACON & CHEESE QUICHE



Crustless Leek, Bacon & Cheese Quiche image

Tried a leek quiche at a friends house, and even though my partner doesn't like leeks, he like that one. This is my version as I didn't want to ask for the recipe, but I reckon this one beats it hands down anyway :) Also, had to remove crust as doing a carb-reduced diet.

Provided by KiwiWorkingMum

Categories     Breakfast

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 large leek (white and green parts)
3 slices smoked bacon
7 eggs
2 tablespoons Dijon mustard
1/2 cup milk
2 tablespoons cream
2 tablespoons flour
1 cup tasty cheese
1/2 cup tasty cheese (additional)
20 g butter
salt
pepper

Steps:

  • Turn on oven to 180°C to let oven come up to temperature.
  • Slice leeks finely. Slice bacon into strips, and again into pieces. Grate cheese.
  • Fry bacon with a little butter, then add leek and fry until soft. Remove from heat and set aside.
  • In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
  • In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
  • Add first measure of cheese and mix well with egg mixture.
  • Assemble leeks and bacon in quiche dish (26cm), add egg mixture and use hand to mix all together.
  • Add remaining grated cheese to top of mixture and sprinkle with paprika (optional).
  • Bake for 20-25 minutes at 180°C, or until center is set.

Nutrition Facts : Calories 470.4, Fat 35.4, SaturatedFat 18.7, Cholesterol 452, Sodium 703.1, Carbohydrate 9.8, Fiber 0.8, Sugar 2, Protein 27.8

LEEK AND BACON QUICHE



Leek and Bacon Quiche image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes
1 egg
1/4 teaspoon salt
2 to 3 tablespoons iced water
1/2 pound slab bacon, cut into 1/2inch cubes
2 leeks, white and light green parts, chopped (about 2 cups)
1/8 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
3 eggs
1 1/2 cups milk
1/4 pound Gruyere cheese, grated (about 1 1/3 cups)

Steps:

  • In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  • Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
  • Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside.
  • Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
  • Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.
  • In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.

BACON & LEEK QUICHE



Bacon & Leek Quiche image

I got this recipe out of either Gourmet or Bon Apetite years ago. The bacon and leek combination with the nutmeg is great. It is easily doubled, reheats in the microwave easily, and freezes well. We often have this for breakfast during the week.

Provided by Deborah1

Categories     Savory Pies

Time 50m

Yield 1 9inch quiche, 6-8 serving(s)

Number Of Ingredients 12

1 9 inch deep dish pie shell, unbaked and chilled
3 slices bacon
3 leeks, cleaned and sliced thinly (I use the white and about 1 to 1-1/2 inch of the green)
3 whole eggs, plus
1 egg yolk
1 egg white, slightly beaten
1/2 cup half-and-half
1/2 cup heavy cream
1 cup Italian cheese blend (I use Sargento's)
1/4 teaspoon dried herbes de provence or 1/4 teaspoon dried Italian seasoning
1/8 teaspoon fresh ground nutmeg, if you don't have fresh,skip it
paprika, optional

Steps:

  • Cook bacon until crisp, but do not over cook.
  • Set aside to drain.
  • Drain off fat from pan, leaving just a light coating in the pan.
  • Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
  • Set aside to cool.
  • Preheat oven to 350.
  • Brush pie crust with the beaten egg white.
  • Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
  • Sprinkle the leeks evenly over the bacon.
  • Sprinkle the cheese evenly over the leeks.
  • Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
  • Slowly pour over the bacon, leek and cheese mixture.
  • Smush down the cheese that floats to the top to coat with the egg mixture.
  • It will settle down while baking.
  • Sprinkle the top with paprika for a little extra color, if you like.
  • Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
  • Let set 30 minutes before cutting.
  • This can be served warm, room temperature or cold.
  • I have made this for vegetarians without the bacon, and it is still quite good.

GRUYèRE, BACON AND LEEK QUICHE



Gruyère, Bacon and Leek Quiche image

Provided by Olivia's Cuisine

Time 1h45m

Number Of Ingredients 13

1 1/4 cups all purpose flour (plus more for dusting the counter)
1/2 tsp salt
6 tbsp cold butter, cut into small pieces
1 large egg yolk
4 to 6 Tbsp ice water
0.5lbs bacon, roughly chopped
2 large leeks, white and light green parts only, thinly sliced
1 tsp chopped thyme leaves
6oz Gruyère cheese, shredded
3 large eggs
1 large yolk
1 1/4 cups heavy cream
salt and freshly ground pepper to taste

Steps:

  • Before you start making the dough, put your crust ingredients in the freezer for 20 minutes so they can be extra cold.
  • Add the flour and the salt to a food processor and pulse a few times.
  • Add the cold butter and pulse until pea sized.
  • Add the egg yolk and start adding the ice cold water, 1 Tbsp at a time, pulsing a couple times in between, until the dough comes together.
  • Place the dough onto a floured surface and knead just enough until smooth.
  • Shape the dough into a disk, wrap in plastic and bring it to the fridge for 20 minutes so it gets firm. (I sometimes put it in the freezer for 10 minutes instead.)
  • Pre heat the oven to 375 degrees.
  • On the floured surface, roll the dough into 12-inch round and place it into a 10 inch springform pan or tart pan (with a removable bottom) without stretching.
  • Roll your pin over the top of the ring to remove excess dough.
  • Refrigerate the tart shell for 10 minutes. (Again, you can just put it in the freezer instead!)
  • Cover the tart shells with foil and fill with pie weights (or dried beans).
  • Bring it to the oven for 30 minutes, until dry.
  • Remove the weights and foil and bring it back to the oven for 15 more minutes until golden. Remove from the oven and reserve.
  • In a large skillet, over high heat, fry the bacon until golden brown and crispy.
  • Drain the bacon and place it in a plate covered with paper towel, so the paper towel can absorb the excess grease, and leave a couple tablespoons of the grease in the pan.
  • Turn the heat to medium and sauté the leeks and thyme in the bacon grease until the leeks are tender but not browned. Season with salt and pepper.
  • Transfer the leeks to a bowl and let it cool.
  • Once the leeks are cooled, add the bacon and the shredded cheese and give it a good mix.
  • In a separate bowl, whisk the eggs and egg yolks with the heavy cream, making a custard. Season with salt and pepper.
  • Add the bacon/leek/cheese mixture to the tart shell.
  • Pour the custard into the tart shell, making sure it's evenly distributed.
  • Bake the quiche for about 30 minutes, rotating it halfway through, until puffed and lightly browned.
  • Let the quiche cool for 15 minutes, remove from the tart pan and serve!

BACON, LEEK, AND PORCINI QUICHE



BACON, LEEK, AND PORCINI QUICHE image

Categories     Egg     Brunch     Bake

Yield 2 pies

Number Of Ingredients 11

2 Pillsbury pre-made pie crusts (or make your own. I'm lazy!)
2 leeks, white and tender green part only, chopped
2 cloves garlic, minced
3 strips thick cut bacon, diced
1/2 ounce (or so) dried Porcini mushrooms
8 oz. Gruyere cheese
7 oz. Kerrygold brand Dubliner cheese
8 eggs
2 1/4 cups half and half
1/2 tsp salt
1/2 tsp freshly ground black pepper

Steps:

  • In a small saucepan, bring about a cup of water to a boil. Remove from heat. Add dried porcinis and soak for 30 minutes. Drain well and blot with paper towels. Chop coarsely and set aside. Line two 9-inch pie pans with pie crust pastry. Crimp the top edges and set aside. In a skillet, fry the diced bacon over medium high heat. Before bacon gets too crisp, add chopped leeks and garlic. Saute the whole mixture until the leeks are tender. Remove from heat and cool slightly. While the veggies & bacon are cooking, grate cheeses and mix them together well, then divide in two. Layer the first half of the cheese in the bottom of each pastry lined pie pan. Split the bacon/leek mixture between the two pies, and layer it on top of the cheese. Likewise, split the mushrooms in half and layer those on top of the other veggies. Split the remaining cheese between the two pies and layer it on top of the veggies and mushrooms. In a medium sized bowl, crack open all the eggs. Add the half and half, salt, and pepper. (depending on what veggies I use, sometimes I add 1/2 teaspoon or so of curry powder or other herbs) Whisk it all together to blend well. Pour half of the egg mixture into each pie. Carefully slide the pans into a preheated 400 degree oven. Bake for35-45 minutes, or until custard is set in the middle and the pies are starting to brown on top.

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2009-07-21 Bacon-and-Leek Quiche. By Grace Parisi. Jul 21, 2009 This quiche was a favorite of Julia Child. Advertisement - Continue Reading Below . Yields: 1 Cook Time: …
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2013-12-07 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 …
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Total Time 2 hrs 30 mins
  • In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small 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.
  • Preheat the oven to 375°. 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.
  • Line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden. Transfer the tart pans to 2 sturdy baking sheets.
  • In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the 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. Transfer to a bowl and let cool. Stir in the bacon and cheese.


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2013-05-17 Combine the half and half, eggs, and salt in a medium bowl and whisk until smooth. Spread the leek into the quiche crust and sprinkle the bacon over it. Pour the half and half/egg mixture over it and then sprinkle the cheddar cheese evenly over the quiche…
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BACON AND LEEK QUICHE RECIPE - BBC FOOD

From bbc.co.uk
Servings 4-6
Category Main Course
  • For the pastry, sift the flour into a bowl, then add the softened butter, parmesan and a pinch of salt. Gently rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
  • Roll out the pastry on a lightly floured work surface to make a circle large enough to fit over the tart tin and approximately the thickness of a pound coin.
  • Use your rolling pin to lift the pastry into the tin and gently push the pastry into the base of the tin, pushing it right into the edges. Prick the base with a fork.
  • Preheat the oven to 180C/350C/Gas 4. Remove the tart tin from the fridge. Line the base of the pastry with baking parchment and fill with baking beans. Blind bake for 20 minutes.
  • Remove the pastry and take out the parchment paper and baking beans. Brush the pastry with the reserved egg white. Return to the oven for five minutes, or until the pastry is a light golden-brown colour.
  • For the filling, heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently for 5-6 minutes until golden-brown. Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until softened.
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  • Put the quiche onto a baking tray and bake in the oven for 25-30 minutes, or until the filling is just set. Leave to cool for a few minutes then cut into wedges and serve.


BACON-AND-LEEK QUICHE RECIPE | MYRECIPES

From myrecipes.com
4/5 (1)
Published 2011-01-03
Servings 2
  • Make the Crust: In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened.
  • Preheat the oven to 375°. 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.
  • Line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden.
  • Meanwhile, Make the Filling: In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan.
  • 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.


LEEK AND BACON QUICHE RECIPE - GRACE PARISI | FOOD & WINE

From foodandwine.com
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Published 2013-12-07
  • In a large bowl, combine the flour and 1/2 teaspoon salt. Using your fingers or a pastry blender, rub or cut the butter into the flour until it resembles coarse meal.
  • Preheat the oven to 375°. On a lightly floured surface, roll out one piece of the dough into a 14-inch round. Transfer the dough to a 9-inch fluted tart pan with a removable bottom, fitting it evenly into the pan without stretching.
  • Line the tart shells with foil and fill with pie weights, rice or beans. Bake in the center of the oven for 20 minutes. Remove the foil and weights and bake for about 10 minutes longer, or until the shells are light golden and fully cooked; if the bottoms bubble, lightly press down with a fork.
  • In a large skillet, cook the bacon over moderately high heat until brown and crisp, about 8 minutes. Transfer to paper towels to drain, then transfer to a small bowl.
  • Sprinkle 1/2 cup of the Gruyère into each tart shell and top with the bacon-leek mixture. Stir the custard, pour it over the bacon filling in each tart shell and sprinkle with the remaining cheese.
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QUICHE LORRAINE RECIPE (BACON & LEEK QUICHE) | GOOD LIFE EATS
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