Bacon Leek And Tomato Quiche Recipes

BACON, LEEK, AND TOMATO QUICHE

Steps:

• Preheat oven to 350°F.
• Spread leek and bacon over bottoms of two baked & cooled pie crusts. Set aside.
• In bowl, beat eggs and whisk in evaporated milk, set aside.
• In heavy saucepan, melt cheese with mustard, garlic, and worcestershire sauce. Mixture should be completely melted and look like a big glob. Remove from heat.
• Right away, start to stir in the egg/milk mixture, a little at a time, until smooth (Be patient, this takes a lot of stirring/whisking).
• Pour an equal amount into each pie crust.
• Wrap foil loosely around crust to prevent it from overcooking. Try not to let the foil touch the filling.
• Bake quiches for about 30 minutes, then remove from oven and arrange tomato wedges around the edges.
• Return to oven and finish baking, about 5-10 minutes, or until knife inserted near center comes out clean.
• Cool slightly before serving.

TOMATO-LEEK-BACON TART

Steps:

• Preheat the oven to 450 degrees F.
• Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions.
• Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend.
• Lower the oven to 375 degrees F.
• Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic.
• Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges.
• Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired.

BACON AND LEEK QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
• Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
• Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
• Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

LEEK AND BACON QUICHE

Steps:

• In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
• Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
• Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside.
• Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
• Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.
• In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.

BACON & LEEK QUICHE

Steps:

• Cook bacon until crisp, but do not over cook.
• Set aside to drain.
• Drain off fat from pan, leaving just a light coating in the pan.
• Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
• Set aside to cool.
• Preheat oven to 350.
• Brush pie crust with the beaten egg white.
• Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
• Sprinkle the leeks evenly over the bacon.
• Sprinkle the cheese evenly over the leeks.
• Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
• Slowly pour over the bacon, leek and cheese mixture.
• Smush down the cheese that floats to the top to coat with the egg mixture.
• It will settle down while baking.
• Sprinkle the top with paprika for a little extra color, if you like.
• Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
• Let set 30 minutes before cutting.
• This can be served warm, room temperature or cold.
• I have made this for vegetarians without the bacon, and it is still quite good.