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Uneggy Creamy Leek & Bacon Quiche With Blue Cheese

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This sounds like quite a heavy quiche but it actually isn't - it's a full flavoured creamy leeky cheesey pie without the eggy taste! You can uses whatever cheeses you want but stick to something with a kick!

This sounds like quite a heavy quiche but it actually isn't - it's a full flavoured creamy leeky cheesey pie without the eggy taste! You can uses whatever cheeses you want but stick to something with a kick!

Ingredients

Serves: 4-6

Metric Cups

For the Pastry

  • 110 grams plain flour
  • 25 grams lard (chilled - or just use 50g of butter, the lard just makes the pastry nice and crispy)
  • 25 grams butter
  • 1 egg
  • 1 pinch of salt
  • 1 teaspoon fresh thyme (or more, chopped)
  • 50 grams parmesan cheese (grated, optional)

For the Filling

  • 500 millilitres double cream
  • 2 egg yolks
  • salt
  • black pepper (freshly ground)
  • 1 teaspoon dijon mustard (optional, but recommended)
  • 2 tablespoons dried breadcrumbs (optional, but recommended)
  • 25 grams butter (about)
  • 300 grams smokey bacon (chopped)
  • 1 large leek (chopped and washed)
  • 1 medium onion (chopped)
  • 1 clove garlic (large, crushed)
  • 150 grams blue cheese (a wedge, choose the strength according to taste - I use Danish Blue)
  • 100 grams parmesan cheese (grated, split into two lots of 50g)
  • 50 grams mature cheddar (grated - or Gruyere or whatever cheese you want really, but one with a kick)

For the Pastry

  • 4 ounces all-purpose flour
  • 1 ounce lard (chilled - or just use 50g of butter, the lard just makes the pastry nice and crispy)
  • 1 ounce butter
  • 1 egg
  • 1 pinch of salt
  • 1 teaspoon fresh thyme (or more, chopped)
  • 2 ounces parmesan cheese (grated, optional)

For the Filling

  • 17½ fluid ounce heavy cream
  • 2 egg yolks
  • salt
  • black pepper (freshly ground)
  • 1 teaspoon dijon mustard (optional, but recommended)
  • 2 tablespoons dried breadcrumbs (optional, but recommended)
  • 1 ounce butter (about)
  • 11 ounces smokey bacon (chopped)
  • 1 large leek (chopped and washed)
  • 1 medium onion (chopped)
  • 1 clove garlic (large, crushed)
  • 5 ounces blue cheese (a wedge, choose the strength according to taste - I use Danish Blue)
  • 4 ounces parmesan cheese (grated, split into two lots of 50g)
  • 2 ounces mature cheddar (grated - or Gruyere or whatever cheese you want really, but one with a kick)

Method

Uneggy Creamy Leek & Bacon Quiche With Blue Cheese is a community recipe submitted by Stuart and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the pastry:
  • Sift the flour and salt into a large bowl.
  • Chop the butter and the lard into small cubes, and add to the flour.
  • Rub the butter & lard into the flour until the fat is evenly distributed with the flour and looks like biscuit crumbs. Stir in the thyme, and the parmesan if you're using it.
  • Add the egg yolk and using your hands bring it all together into a ball. It should come together quite easily and there shouldn't be any loose bits on the side of the bowl.
  • The ball should be a little squidgy but still firm. Wrap the pastry in clingfilm/wrap, and rest in the fridge for half an hour.
  • Preheat oven to about 180ºC.
  • For the filling: Heat the butter and fry the bacon for about 7 minutes till it is almost cooked. Don't overcook it.
  • Add the leek, onion and garlic to the bacon and cook on medium heat for about 15 minutes, or until everything is really soft, cooked and completely mixed in.
  • Crumble the blue cheese and sprinkle it over the bacon and leek mixture into the frying pan and stir it for a minute or two, making sure it doesn't stick, until the cheese has melted. If it sticks, stir in a bit of the cream to unstick it. (if you can’t resist and have to taste the mixture at this stage it may taste a bit strong, but it will mellow out later).
  • Set aside.
  • In a separate bowl: pour in the cream and mix in one lot of the parmesan cheese (50g), plus the grated cheddar/gruyere/fontina, the two egg yolks, the cream, and some salt & pepper.
  • Mix until it is all really well combined - the consistency should be like a lumpy McDonalds thickshake but definitely not too runny.
  • To assemble: Unwrap the pastry onto a floured surface and roll it out evenly, turning every few rolls.
  • Line your quiche dish (I use a 23cm deep Pyrex glass dish) with the pastry and press it down firmly.
  • Prick all over the base and sides of the pastry case with a fork and then if you want spread a teaspoon or so of French Dijon mustard over it. There should be no need to blind bake this, so spread the bacon/leek/onion/garlic mixture evenly over the base. Pour over the cream/cheese mixture.
  • Sprinkle the top with the remaining 50g of parmesan cheese and then the dried breadcrumbs if you're using them
  • Bake for about half an hour or until the top is golden brown. If the top is cooked but the pastry isn't, place a piece of foil over the dish and continue cooking.
  • Let it cool for about 15 minutes before slicing into it, serve with a green salad/balsamic vinegar.
  • This matures overnight as well so it is even better the next day!
  • To make the pastry:
  • Sift the flour and salt into a large bowl.
  • Chop the butter and the lard into small cubes, and add to the flour.
  • Rub the butter & lard into the flour until the fat is evenly distributed with the flour and looks like biscuit crumbs. Stir in the thyme, and the parmesan if you're using it.
  • Add the egg yolk and using your hands bring it all together into a ball. It should come together quite easily and there shouldn't be any loose bits on the side of the bowl.
  • The ball should be a little squidgy but still firm. Wrap the pastry in clingfilm/wrap, and rest in the fridge for half an hour.
  • Preheat oven to about 180ºC.
  • For the filling: Heat the butter and fry the bacon for about 7 minutes till it is almost cooked. Don't overcook it.
  • Add the leek, onion and garlic to the bacon and cook on medium heat for about 15 minutes, or until everything is really soft, cooked and completely mixed in.
  • Crumble the blue cheese and sprinkle it over the bacon and leek mixture into the frying pan and stir it for a minute or two, making sure it doesn't stick, until the cheese has melted. If it sticks, stir in a bit of the cream to unstick it. (if you can’t resist and have to taste the mixture at this stage it may taste a bit strong, but it will mellow out later).
  • Set aside.
  • In a separate bowl: pour in the cream and mix in one lot of the parmesan cheese (50g), plus the grated cheddar/gruyere/fontina, the two egg yolks, the cream, and some salt & pepper.
  • Mix until it is all really well combined - the consistency should be like a lumpy McDonalds thickshake but definitely not too runny.
  • To assemble: Unwrap the pastry onto a floured surface and roll it out evenly, turning every few rolls.
  • Line your quiche dish (I use a 23cm deep Pyrex glass dish) with the pastry and press it down firmly.
  • Prick all over the base and sides of the pastry case with a fork and then if you want spread a teaspoon or so of French Dijon mustard over it. There should be no need to blind bake this, so spread the bacon/leek/onion/garlic mixture evenly over the base. Pour over the cream/cheese mixture.
  • Sprinkle the top with the remaining 50g of parmesan cheese and then the dried breadcrumbs if you're using them
  • Bake for about half an hour or until the top is golden brown. If the top is cooked but the pastry isn't, place a piece of foil over the dish and continue cooking.
  • Let it cool for about 15 minutes before slicing into it, serve with a green salad/balsamic vinegar.
  • This matures overnight as well so it is even better the next day!
  • Tell us what you think