My leeks are ready! I love love love leeks! So, time to find some exciting new ways to cook them. Believe it or not, I’ve never made a quiche before. So I made a leek and bacon quiche tonight and it was so yummy I thought I should share it. 🙂
Some of my beets are getting pretty big so I harvested on of those as well to roast and serve with the quiche along with sweet potato, peas and carrots.
Frozen puff pastry
2 small leeks
6 short cut bacon rashes
1/2 cup grated tasty cheese
1/2 cup milk
Thaw out enough puff pastry to line your quiche tray. Pre-heat oven at 180 degrees celcius. Halve and thinly slice leeks. Chop bacon into 1cm squares. Line quiche tray with puff pastry, prick and put in the oven for 15 mins, until it starts to go golden. Melt butter in a fry pan and add leek and bacon. Cook for 10-15 mins, until leeks are soft. Once pastry is golden, allow to stand for 5-10 minutes, then transfer leek and bacon mix on top of pastry. Meanwhile, whisk eggs, milk and pepper in a jug. Sprinkle tasty cheese over leek and bacon mix, then pour egg mixture on top. Add parsley and bake at 180 degrees celcius for 30 mins. Serve with salad or vegies.