Bacon & Leek Quiche

20 minutes + 1 hour 5 minutes Serves 4


  • 1 1/2 cups plain flour
  • 125g cold butter, cubed
  • 1 egg yolk
  • 1 Tbsp oil
  • 4 rindless rashers bacon, chopped
  • 1 leek, trimmed, sliced
  • 4 eggs
  • 1/2 cup thickened cream
  • 1/2 cup grated tasty cheese
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1. Preheat oven to 200°C (180°C fan-forced). Grease an 11 x 34cm loose-bottomed flan pan. Place on an oven tray.

2. Sift flour into a large bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs.

3. Add egg yolk and 1 Tbsp water to form a pliable dough. Shape into a ball. Cover with plastic wrap. Chill 30 minutes.

4. Roll pastry between two sheets of baking paper. Ease into pan; trim edges. Prick base lightly with a fork. Chill 30 minutes. Blind bake for 10 minutes. Remove paper and filling. Bake further 10 minutes; cool.

5. Heat 1 Tbsp oil in a large frying pan on high. Saute bacon and leek 4-5 minutes. Sprinkle bacon mixture over base of pastry.

6. In a jug, whisk eggs, cream and cheese. Season; pour over filling. Bake 35-40 minutes, until golden and set. Serve topped with rocket.

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