What’s the secret to the applause-worthy quiche? It’s the buttery deep dish crust, fluffy custard and perfectly prepared ingredients. The deep dish crust has the ideal crust to filling ratio which adds depth of flavor and richness to the quiche. Then, the thinly sliced leeks are sweated in butter & seasoning and combined with savory smoked bacon and egg batter to create a fluffy custard creating an insanely delicious quiche. —My French Chef
Custard & Garnish
pepper & nutmeg
gruyere or similar
In This Recipe
In a large bowl or on the work surface, add the flour, salt and the butter into small cube. Mix the ingredients with your hands to combine. Add the yolk and the water. Quickly combine the ingredients. Roll into a ball and sprinkle the dough with flour. Reserve in the refrigerator.
Slice off the bottom of the leek and the extra green leaves. Then remove the top leaf of the leek. Cut the leeks in half lengthways. Finely slice the leeks and add to a large bowl of water. With your hands, remove the leeks from the surface of the water and place on a strainer. Heat a pan over medium heat with oil and butter. Sweat the leeks approx. 8 minutes until they are tender.
Cut the bacon into rectangular strips about 1 cm wide. Heat an unoiled pan over medium heat. Add the bacon and cook approx 5 minutes. Add the cooked bacon without the grease to the bowl with the leeks.
Preheat the oven to 180C. Lightly flour the work surface and the dough. Roll the dough and turn 90 degrees each time you roll until you have a few mm. Place the dough on a tart tin. Gently press with your hands the pastry into the tin. Prick the tart with a fork and place in the freezer for 5 minutes. Then bake the tart crust approx. 15 minutes until the base of the dough is dry.
In a large bowl, add the whole eggs, the yolks and the crème fraîche, whisk well. Pour the milk into the bowl and seasoning.
When the tart crust is cooked remove from the tart tin and place on a tray lined with baking paper. Add the leeks and bacon to the tart crust. Pour the custard mixture into the tart. Sprinkle an even layer of Gruyere on the top and cook at 160C approx. 30-40 minutes until the quiche is golden and the custard is set. Bon appétit!