Ang Sarap (A Tagalog word for "It's Delicious")

Bacon and Leek Quiche

Quiche is a classic French dish that is made out of savoury custard mixed with different vegetables and meat baked in a flaky pastry crust. Though the name sounds French it was apparently derived from a German word called “kuchen” which means cake. As the name suggests this dish have both influences of two countries and have been existing since the 14th century, it originated in the medieval kingdom of Lotharingia (a place in the border of France and Germany).

There are several types of quiche and the most well-known one and perhaps the oldest recipe is the ‘Quiche Lorraine’ where it is traditionally made out of bacon and custard, as time progresses cheese was added and short crust pastry was introduced as compared to the original bread dough used. Some new variations have emerged and some of the popular ones are broccoli and cheese, spinach, asparagus and bacon and leek to name some. A truly versatile dish that can be consumed anytime of the day or can be served as an entrée or mains.

This is my favourite quiche recipe, light, airy and flavourful. How about you whats your favourite quiche recipe?

Ingredients (Crust)

2 1/2 cups flour
170g butter, chilled and cubed
1 large egg yolk
1/4 cup cold water
1/2 tsp salt

Ingredients (Filling)

300g rindless bacon, chopped
2 large leeks, thinly sliced
200g Gruyère cheese, shredded
1 cup cream
1 1/2 cup milk
4 large eggs
2 large egg yolks
1 tbsp butter
white pepper
salt

Method

1. Using a food processor, add flour, salt and butter then pulse until it resembles corn kernels.
2. Add egg yolk and ice water until pastry is moist.
3. Place pastry in floured board then knead until smooth in texture.
4. Separate into 6 balls, wrap in plastic then refrigerate for an hour.
5. While chilling the pastry, place butter in a non stick pan then cook bacon until crispy. Remove it from pan and set aside.
6. Add the leeks and cook while continuously stirring for 5 minutes. Remove from pan then set aside.
7. Remove the chilled dough from fridge and flatten it into circles, place each disc firmly in a lightly greased large muffin pan. Do it with the remaining dough.
8. In a bowl, mix together eggs, egg yolks and heavy cream. Season lightly with salt and white pepper.
9. In layers add the filling to the crust starting from bacon, leeks then the cheese. Then pour the custard mix.
10. Place in a 180C preheated oven and bake for 25-30 minutes or until custard is puffed and lightly browned.
11. Let cool for 15 minutes before serving.