I've been trying to plan my menus around produce lately... so I've been doing searches for recipes containing certain ingredients. When I searched for leeks (I had one left over from something else) I found a Bacon, Leek and Cheddar Mini Quiches from Tracey's Culinary Adventures, I knew I had to make this recipe. However I had to change it a bit (I only had one leek and I had some spinach that needed to be used plus I made a large quiche instead of mini quiches). The result was absolutely delicious, and I loved her idea of using frozen puff pastry as the crust. (YEY for not making a pie crust!)
Spinach, Leek and Bacon Quiche
First, you'll need a leek. You'll want to make sure to get it clean.
This picture is AFTER I ran it under the tap and thought it should have been clean.
I suggest cutting it in half (lengthwise) and cleaning it that way.
Once it's cleaned, slice it.
Set the leek aside for a few minutes.
Next, you'll need bacon. I used precooked bacon (good sale), and was frying it to get some bacon grease... If you use fresh, you'll want to cut it into a dice before you fry it up.
Remove the bacon once it is cooked and reserve 2 Tbsp of the grease (or whatever is left.)
Toss in those beautifully sliced leeks. Let them cook until tender, stirring occasionally.
Meanwhile, chop some spinach (about 4 oz or 2 cups chopped)
Once the leek is cooked, remove from heat and let cool for a bit.
In a large bowl, combine: 1 cup grated cheddar cheese, 4 eggs, 1 cup milk (I used whole), and 1/2 cup cream.
Toss in about 2 Tbsp roughly chopped fresh parsley,
1 tsp salt,
1/4 tsp nutmeg,
1/2 tsp thyme, and 1/2 tsp black pepper.
Next, toss in the spinach,
Place in pie pan (I used a puff pastry sheet for the crust, if you want to you can use a pie crust - just do not prick either!)
Bake at 400 degrees for 40 minutes or until set. Let rest for 5 minutes.