Bacon & Leek Quiches
Bacon & Leek Quiches
Preparation time:
Cooking time:
24 Makes


  • 2 tsps olive oil
  • 1 bacon rasher, finely chopped
  • ½ small leek, finely chopped
  • 3 eggs
  • 200ml creme fraiche
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste
  • 3 sheets frozen shortcrust pastry, thawed
  • 3 pale green inner celery stalks, finely chopped
  • ½ small Granny Smith apple, peeled and finely chopped
  • ½ tsp finely grated lemon rind
  • 1 tsp lemon juice
  • 1 tblsp olive oil
  • 2 tblsps chopped fresh parsley
  1. Method

  1. Grease two 12-hole round-based patty pans (1-tblsp capacity).
  2. Heat oil in a medium saucepan over a medium heat. Add bacon and leek. Cook, stirring, for about 5 minutes, or until leek is soft. Cool.
  3. Whisk eggs, creme fraiche and mustard in a medium jug until fully combined. Season with salt and pepper.
  4. Using a 7cm-round fluted cutter, cut 24 rounds from pastry. Line prepared pan holes with pastry. Divide leek mixture among holes. Top with egg mixture.
  5. Cook in a moderate oven (180C) for about 10 to 12 minutes, or until just set, swapping trays halfway through cooking. Cool to room temperature.
  6. To make topping, combine all ingredients in a bowl. Mix well.
  7. To serve, divide topping evenly over top of quiches.

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