Speck-lauch-gruyère-quiche - Campingaz & Coleman

Bacon, leek, and Gruyère quiche

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French bacon, leek and Gruyère quiche

  • For 6 people
  • Preparation time 60–90 minutes

INGREDIENTS
FOR THE FLOOR
  • 250 g flour
  • 140 g butter (cold and in pieces)
  • 1 teaspoon salt
  • 1 egg yolk (large)
  • 2 tbsp water (cold)

FOR THE FILLING
  • 200 g thickly sliced ​​bacon, cut into 1.5 cm cubes
  • 1 large or 2 small leek stalks, only the white and the tender green parts cut into thin slices
  • 1 tsp chopped thyme leaves
  • Salt and freshly ground white pepper
  • 220 g grated Gruyère
  • 2 eggs
  • 1 egg yolk
  • 2 cups whipped cream

TIP
If you prefer something more homely, you can also buy the quiche dough at the supermarket.


Preparing the soil:
  1. Put the flour on a work surface, make a well, add the cold butter in pieces, season with salt and knead everything with your hands until you have a crumbly dough.

  2. Add egg yolk and water and knead everything again into a firm dough.

  3. Form the dough into a ball, wrap it in cling film and place it in the refrigerator for about 30 minutes.

  4. In the meantime, prepare the filling:

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

  6. Allow the griddle to cool slightly, then add the leeks and thyme to the griddle, season with salt and white pepper, and cook 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 cheese.

Prepare the base:
  1. Take the dough out of the fridge, knead it briefly again on a floured work surface and roll it out with a rolling pin to a thickness of about 3 mm.
  2. Place the dough into a buttered pan with a rolling pin, press down lightly and trim off the excess edge 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 dough 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 a preheated grill at 180°C for about 10 minutes.
  5. Then remove the dough from the grill, remove the baking paper and lentils and let it cool.

Prepare the filling:
  1. Pour the bacon and leek filling into the cooled tart base.
  2. In a bowl, whisk the eggs with egg yolks and cream.
  3. Season lightly with salt and white pepper.
  4. Pour the cream into the tart shell over the bacon and leek filling (careful not to overfill the edges) and bake for about 30 minutes at 200°C, placing the tart on the baking rack, until it has risen and is lightly browned. We recommend setting the burner under the baking rack to low-medium and the other burners to high to reach 200°C and ensure better air circulation. Let the quiche cool for 15 minutes before serving.