Simple bacon and leek quiche with a spring salad
Quiche is, in addition to the choice of NFL teams, almost the only other thing that divides this house. I love it, Aljoša hates it. OK, hate is a strong word, but he just really doesn’t like it.
For those of you who like it, here’s a simple recipe:
For a round baking pan (24 cm):
1 pre-baked salty pie crust (use your favourite recipe)*
150g cooked bacon
3 leeks (just the white and light green parts)
50 g cheese that melts well
Salt and pepper to taste
200ml Mu Cuisine UHT cooking cream
Dice the cooked bacon into small pieces and baked in a lightly greased pan until nice and crunchy. Remove from the pan and use the greasy bacony pan to cook the leeks, which you have sliced into thin slices. Cook until soft and let cool down.
Mix the leeks, bacon, grated cheese, three eggs and cooking cream, and season to taste. Pour into the pan with pre-baked pie crust and bake for around half an hour at 180 degrees Celsius. Serve warm or cold with a big bunch of fresh salad. I love to dress it with some homemade dressing made of olive oil, balsamic vinegar, honey and mustard.
*My favorite is the recipe from Bazilika, a lovely little restaurant in Ljubljana, Slovenia, with her own book. You need 167g spelt flour, 84g butter, tsp of salt, 1 egg yolk and around 60ml cold water. Just mix it in a consistent dough, let rest for 30 minutes and then bake for 15 minutes at 170 degrees Celsius – no filling yet, just weigh it down with some beans or rice (put baking sheets on the dough, under the rice) – this is called blind baking. Bake for another 5 minutes without the beans or rice and then continue with the process above).