Quiche with pepper bacon, leek and goat cheese

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Quiche avec bacon au poivre, poireau et fromage de chèvre
Bacon tranché au poivre 250g
Quiche avec bacon au poivre, poireau et fromage de chèvre
Bacon tranché au poivre 250g
Quiche avec bacon au poivre, poireau et fromage de chèvre

Ingredients

  • 2 tbsp. olive oil
  • About 80 gr of bacon with pepper in small pieces
  • 4 leeks, finely chopped (the white part)
  • 2 apples, peeled and seeded
  • 200 ml milk
  • 2 eggs
  • Goat cheese
  • A puff pastry
  • Salt and pepper

Preparation

  • In a pan, heat the oil (optional – bacon fat may be enough). Add bacon and cook for about 2 minutes, stirring often.
  • Add leeks and apples. If necessary, add a little water to prevent the ingredients from sticking too much to the pan. Add salt and pepper.
  • Cook covered over low heat for about 10 to 12 minutes or until leeks are tender. Turn off the heat and let cool.
  • Preheat oven to 350 °F and line a pie plate with parchment paper. Reserve.
  • In a bowl, combine leeks, milk and eggs. Add salt and pepper to taste. Reserve.
  • Line the mould with the dough and cut off the excess dough. Pour the leek mixture and spread it with a spoon. Decorate with goat cheese slices.
  • Bake for about 30 minutes. If the top browns too quickly, cover it with aluminum foil towards the end of the cooking time.
  • The quiche can be served hot or at room temperature.
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