Quiche with leeks and salad cheese
We never get tired of quiche – and certainly not when they have the great salty taste of salad cheese! This quiche is made with a classic leek and bacon filling, but you can also try experimenting with other combinations, such as red onion and hazelnuts or tomatoes and Herbs..
This recipe has been developed by Josephine, who blogs under the name A Tasty Love Story.
Method
Mix together the flour and salt. Add the butter and use your fingers to crumble it into the flour.
Finally, form the mixture into a dough using the water.
Roll out the dough or press it into a pie shape (approx. 22 cm in diameter).
Pre-bake the base at 180 degrees Celsius (fan-assisted ovens) for 15 minutes.
Mix the eggs, coffee cream, salt and pepper.
Cut the bacon into smaller pieces and fry until crispy in a pan.
Lay the bacon out on a piece of kitchen roll or similar absorbent paper and save the fat that’s left in the pan.
Remove both ends of the leeks, as well as all the dark green parts.
Clean and rinse the leeks thoroughly and slice them.
Sweat them in the bacon fat in the pan until tender.
Pour the leeks over the quiche base and crumble then cheese onto it, mixing them together a little.
Top with bacon and cover the whole base evenly with the egg mixture.
Bake the quiche until cooked for 30-35 minutes.
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