Crisp bacon and sautéed leeks make the perfect flavour combination in this homemade quiche.
|1 3/4 cups||(425 mL) All-purpose flour|
|3/4 tsp||(3 mL) Salt|
|3/4 cup||(175 mL) Tenderflake® Lard|
|9||Slices Country Naturals™ Bacon, diced|
|1||Small leek, sliced|
|1/2 cup||(125 mL) Milk|
|1 cup||(250 mL) Light cream (5 or 10%)|
|Salt and pepper|
|1/3 cup||(75 mL) Grated Gruyere cheese|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.
COOK bacon until almost crisp. Add leek and cook until soft. Drain on paper towel. In a large bowl, whisk eggs, milk, cream, nutmeg, salt and pepper. Add cheese, bacon and leek. Set aside.
PREHEAT oven to 400˚F (200˚C).
ROLL out dough on a lightly floured surface. Line the bottom and sides, to a height of about ¾ inch (2 cm), of a 9-inch (23 cm) spring form pan. Pour egg mixture into pastry shell and place on a rimmed baking sheet.
BAKE in the oven for 40-45 minutes or until the eggs have set and the top is golden brown. Serve warm or cold.
Great brunch idea. Can be made ahead.
Can also be made in a deep 9-inch (23 cm) pie plate.
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