Speck-lauch-gruyère-quiche - Campingaz & Coleman

Bacon Leek Quiche Recipe – How to easily prepare classic Quiche Lorraine

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French Bacon, Leek, and Gruyère Quiche from a Classic Shortcrust Pastry Recipe

  • Serves 6
  • Preparation time 60–90 minutes

INGREDIENTS

FOR THE CRUST (SHORTCRUST PASTRY)
  • 250 g flour
  • 140 g butter (cold and in pieces)
  • 1 tsp salt
  • 1 large egg yolk
  • 2 tbsp cold water

FOR THE FILLING
  • 200 g thick-cut bacon, cut into 1.5 cm cubes
  • 1 large or 2 small leeks, white and tender green parts only, thinly sliced
  • 1 tsp chopped thyme leaves
  • Salt and freshly ground white pepper
  • 220 g grated Gruyère cheese
  • 2 eggs
  • 1 egg yolk
  • 2 cups heavy cream

TIP
If you prefer an easier option, you can buy ready-made shortcrust pastry for the Quiche Lorraine at the supermarket.


Preparing the Crust (Shortcrust Pastry):
  1. Place the flour on a work surface, form a well, add the cold butter in pieces, season with salt, and knead everything with your hands to form a crumbly shortcrust pastry.

  2. Add the egg yolk and water and knead everything again to form a firm dough.

  3. Shape the dough into a ball, wrap it in cling film, and refrigerate for approx. 30 minutes.

  4. In the meantime, prepare the filling:

  5. Grill the bacon on the griddle plate over medium heat until golden brown and crispy. Set the bacon aside and scrape the griddle plate clean, leaving about 1 tablespoon of fat on the griddle plate.

  6. Allow the griddle plate to cool slightly, then add the leeks and thyme, season with salt and white pepper, and fry over medium heat, stirring occasionally, until the leeks are soft but not browned.

  7. Transfer to a bowl and let cool. Stir in the reserved bacon and grated Gruyère.

Preparing the Shortcrust Pastry for the Quiche:
  1. Remove the dough from the refrigerator, knead it briefly again on a floured surface, and roll it out with a rolling pin to a thickness of approx. 3 mm.
  2. Using the rolling pin, transfer the dough into a buttered pan, press lightly, and trim off the excess edges with a knife.
  3. Very important: Prick the dough several times with a fork – this prevents air bubbles during baking.
  4. To ensure the quiche crust is nice and crispy, blind baking (pre-baking) is recommended. To do this, line the dough in the pan with baking paper, weigh it down with some dried lentils or beans, and bake on the preheated griddle plate at 180 °C for approx. 10 minutes.
  5. Then remove the dough from the griddle plate, remove the baking paper and lentils, and let it cool.

Finishing the Filling and Baking the Quiche:
  1. Fill the cooled shortcrust pastry shell with the bacon and leek filling.
  2. In a bowl, whisk the eggs with the egg yolk and cream.
  3. Season lightly with salt and white pepper.
  4. Pour the egg and cream mixture into the tart shell over the bacon and leek filling (carefully, do not overfill the edge) and bake for approx. 30 minutes at 200 °C, placing the tart on the baking accessory, until it has risen and is lightly browned. For optimal temperature control, it is recommended to set the burner under the baking accessory to low-medium and the other burners to high to ensure better hot air circulation. Let the quiche cool for 15 minutes before serving.