Leek & Bacon Quiche

On 23rd March 2015, This was Dinner

This Mary Berry recipe was kind of a three day thing. Don’t let that put you off though, it was only a case of rescuing some leeks that meant I started making it on Saturday and the fact that Mr S doesn’t like warm quiche so we ate it today.

The recipe was in the March edition of BBC Good Food, I didn’t make my own pastry.

Involves waiting times.


  • Get some ready made shortcrust pastry to room temperature
  • Finely slice some leeks
  • Grate some gruyère
  • Grease a flan dish
  • Preheat the oven to 190ºc (fan)
  • Get bacon, plain flour, oil, butter, wholegrain mustard, eggs, single cream & seasoning ready


Roll out the pastry on a floured surface and line the dish, gently pushing in the pastry and trimming the edges. Prick the base all over with a fork. Pop in the oven to chill for half an hour.

Remove from the fridge and line with baking parchment then add baking beans. Cook in the oven for 10 minutes then remove the beans and paper and cook for another 10 minutes.

Turn the oven down to 170ºc (fan)

Heat some oil and butter in a pan and add the leeks along with a pinch of salt. Cook gently for about 15 minutes until very soft. Remove from the pan.

Cook some streaky bacon in the pan. I like to leave the strips whole then snip them into pieces as I find you get an even cook that way.

In a bowl, mix the eggs, cream, 2/3rds of the cheese and a pinch of salt and pepper.

Spread some of the mustard over the base then scatter the leeks and bacon. Poor over the cream mixture and then add most of the remaining cheese. Transfer gently to the oven on a baking tray and cook for 25-30 minutes. Whilst it is still warm, add the remaining cheese.


We ate it cold and served it with some of the asparagus sauce (warmed through) from yesterday then took the rest for work lunches.


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