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Blue Cheese, Bacon, and Leek Quiche

I promised Eggton a recipe with bacon. What I came up with is a really tasty quiche that's packed with flavor. It can be enjoyed hot or cold as a perfect breakfast, or you can serve it up for lunch with a bit of salad. Make it a day or two in advance if you're going to be pressed for time - it keeps well. If you can't stand blue cheese, use any kind that you prefer.

Dough

• 1 cup white flour • 5 tablespoons unsalted butter • 2-3 tablespoons milk • a pinch of salt

Mix together the flour and salt. Rub the flour with the butter until you get a sandy texture. Then add just enough milk to make a smooth dough. Cover and chill for 30 minutes.

Pre-Baking

Preheat oven to 350°F. Roll your pastry and line a 8" or 9", greased and floured pie pan. Put some tin foil or parchment paper on the pastry and then a baking weight. I used dried chickpeas. Blind bake (meaning pre-bake) in the oven for 15 minutes. Remove the pan from the oven and remove the weight and foil. Make some little holes on the bottom with a fork. Return to the oven for 10 minutes.

Quiche

• 2 leeks, whites only, finely chopped • 8 slices bacon, sliced • 1/2 cup (about 100g) blue cheese • 3/4 cup milk • 3/4 cup cream • 3 eggs • 1 egg yolk

Fry your bacon in a pan on medium-high heat until crispy. Turn the heat to medium and add the leeks. Stir for about 10 minutes, until the leeks are soft. Remove from heat. In a bowl whisk the milk, cream and eggs together. Season with salt and pepper.

Spread the bacon/leek mixture in the pre-cooked dough. Top with chunks of blue cheese and then pour the eggs/milk mixture over.

Bake for 30-35 minutes at 350°F.