This week I’ve been busy settling my two-year old daughter Slice into nursery for the first time. Up until now she has always been at home with me so this is a huge change for her. It has been traumatic for both of us but we are getting there.
With less time this week for meal prep I was inspired to share my recipe for Leek, bacon and brie quiche. It is quite honestly the nicest quiche I’ve ever made.
Served with a glass of white wine and a side salad this quiche can transform lunch into a relaxed, delicious affair even when you are rushed off your feet looking after small children. Both my husband and my daughter love this quiche so we frequently have it for dinner with new potatoes/jacket potato or salad/vegetables.
Serves 4 -5
Time; 40 minutes
500g ready to roll short crust pastry
200g cubed bacon
1 leek finely chopped
150g brie thinly sliced
4 large eggs
200ml creme fraiche
Black pepper to season
- Preheat the oven to 200C, 180C fan, 400F, Gas mark 6. Roll out pastry to line a 23cm/9″ flan ring or shallow tin.
- Gently fry bacon in olive oil until cooked and crisp. Set aside to cool. Slice leek and brie.
- Beat together eggs, creme fraiche and black pepper in a large jug.
- Scatter the cooled bacon in base of flan dish with the leek and brie.
- Carefully pour over the egg mixture and bake for 20-30 minutes until the custard is set and the pastry is golden.