Quiche with bacon, leek and caramelized onion
Receta en español aquí
Ingredients (12-inch round baking dish)
1 shortcrust pastry sheet
3 large leeks
120 g grated cheese
200 g of bacon cut into thin strips
400 ml heavy cream
3 large eggs
Freshly ground black pepper and nutmeg to taste
Salt to taste
1 large onion
2 tablespoons brown sugar
And a little of balsamic vinegar
First prepare the caramelized onions. To prepare the caramelized onions follow this recipe. It can be done the day before if you prefer.
Stir fry the bacon and grate the cheese. Set aside.
Next prepare the leeks, cut into slices. Simmer them for 15 minutes under medium-low heat until the leeks are tender when you pierce them with a fork.
Then, remove the leeks from the heat and drain the water. Set aside.
Now prepare the quiche crust:
Take an ovenproof baking dish, previously greased to prevent the pastry from sticking, and line it with baking paper.
Roll out the shortcrust pastry and line over the base and side of the baking dish, trimming excess.
Baking for 10 minutes just the pastry shell filled with dried beans. Remove baking paper and dried beans and bake for 5 minutes or until pastry is golden brown.
While the crust is in the oven you can prepare the quiche filling.
In a bowl whisk together eggs and pour the cream.
Next add the grated cheese, the stir fried bacon, the caramelized onion and the boiled leeks.
Stir to combine and season with salt, nutmeg and black pepper to taste.
Fill the crust with this mixture and bake for 30 minutes or until top is golden brown.