Step-by-Step Guide to Prepare Award-winning Quiche Lorraine (bacon and leeks)

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, quiche lorraine (bacon and leeks). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Quiche Lorraine (bacon and leeks) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Quiche Lorraine (bacon and leeks) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have quiche lorraine (bacon and leeks) using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Quiche Lorraine (bacon and leeks):

1. Make ready For the dough:
2. Get 250 g plain flour, plus extra for dusting
3. Prepare 100 g cold butter, grated
4. Prepare 1 egg
5. Take Pinch salt
6. Make ready For the filling:
7. Get Knob butter, to cook bacon
8. Get 4-5 slices bacon, sliced
9. Get 1/2 white onion, diced
10. Take 1/2 stalk leeks, sliced
11. Prepare 3 eggs
12. Make ready 250 ml heavy cream
13. Make ready Pinch ground black pepper
14. Get Pinch sea salt (optional)
15. Get 1 egg for brushing crust, optional

Instructions to make Quiche Lorraine (bacon and leeks):

1. Place flour onto a clean surface top, make a well in the center and place an egg inside. Grate the cold butter over the top and season with a good pinch of salt. Quickly mix all of the ingredients together to form a dough. Once the dough has formed, shape into a ball and cover with cling film. Place in fridge for about 30 minutes. Tip: best to roll the dough once it has had time to settle.
2. Preheat the oven to 180 degrees. In a pan on medium heat, place a small amount of butter along with the bacon for frying. Using a wooden spoon stir the bacon to cook evenly for about a minute. Then turn the heat to low add the leeks and onions to the pan and stir occasionally. Cook the onions until translucent and the leeks are soft.
3. In the meantime, work on the dough by dusting a clean surface top with flour and remove dough from cling film. Roll out the dough until roughly 3mm thick. Transfer the rolled out dough into the quiche or tart pan and press into place. Cut the extra dough using the back of a knife and go around the tart pan.
4. Go back and check on the bacon, leeks and onions. Once cooked to preference remove from heat. In a mixing bowl add eggs, heavy cream, pinch of ground black pepper, salt (optional), leeks, onions and bacon. Mix the ingredients together until well combined. Then pour out half of the mixture into the crust in the quiche or tart pan. Using a fork give the mixture a gentle stir. Brush the edges of the crust with the egg wash (optional). Repeat steps 3 and 4 for the second quiche.
5. Place in oven on the middle shelf and bake for about 30 - 35 minutes, or until golden on top and set in the center. Remove from the oven once cooked and let cool slightly before serving. Transfer onto a serving plate and cut into equal slices. Tip: this can be served served warm or cold.

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