This week in the Sundays with Joy Facebook group we made Leek and Asparagus Quiche. Well everyone else did I made Leek and Bacon quiche.
It’s not that I don’t like Asparagus, no far from it, I spend all of spring trying to incorporate it into as many meals as possible. But the thing is it’s not Spring here in Australia so it’s not in season. I mean sure I could buy it, but I don’t quite feel right buying it when it comes from Peru or where ever. For a whole host of reasons I’d rather buy fresh local in season produce.
So I adapted the recipe to use bacon in its place. I mean bacon makes everything good so I figured there wouldn’t be a problem.
I also don’t make quiche too often. It all seems a bit 1980’s. But you know what quiche is pretty good and this one was delicious. We ate it hot, but it would be perfect as picnic food.
Let’s make quiche
There was bacon
Of course Leeks
2 types of cheese
And Eggs, milk and cream action
Leek and Bacon Quiche – recipe adapted from Joy the Baker Cookbook Leek and Asparagus Quiche
3 rashers bacon diced
1 leek thinly sliced
1 sheet frozen puff pastry
1 cup milk
3/4 cup cream
3/4 cup grated cheese ( I used shedder)
1/4 cup of feta cheese
Pr3eheat Oven to 180 degrees C
Defrost puff pastry
Fry bacon until just starting to brown. Add sliced leek. On medium heat cook until leeks are just starting to soften.
Mix together milk, cream, and eggs ad in 1/2 of the grated cheese
Line 25cm pie tin with pastry. Fill with Leek and Bacon mixture. Crumble feta over the top. Then pour over egg mixture, top with remaining grated cheese.
Bake for 1bout 40 mins or until quiche is set and browned on top. Let site for 30 mins.
Serve hot or cold
To see how others from the Sundays with Joy group baked the quiche, checkout the very lovely Bakeaholic Mama