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Recipe

Leek, bacon and gruyere quiches

These delicious baby quiches can be prepared ahead and are perfect for entertaining.

Mar 20, 2010 6:00pm
  • 1 hr cooking
  • Serves 8
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Ingredients

Leek, bacon and gruyere quiches
  • 2 cup plain flour
  • 200 gram cold butter
  • 150 millilitre sour cream
  • 1 tablespoon butter
  • 3 leeks, white part only, finely sliced
  • 4 rashers bacon, finely chopped
  • 3 eggs
  • 300 millilitre cream
  • 3/4 cup grated gruyere cheese

Method

Leek, bacon and gruyere quiches
  • 1
    Preheat oven to 200C. Place the flour in the bowl of a food processor. Chop butter and, with the motor running, drop butter into flour until the mixture resembles coarse crumbs.
  • 2
    Add sour cream and pulse until the mixture forms a ball. Wrap dough in plastic cling film and refrigerate for 30 minutes.
  • 3
    Melt 1 tablespoon butter in a large frying pan and gently cook the leeks and bacon for 5 to 10 mins until leeks are tender. Whisk together eggs and cream and season with salt and pepper.
  • 4
    Roll pastry out on a lightly floured surface and cut out 18cm x 8cm circles with a glass or cookie cutter. Gently press pastry circles into muffin pans.
  • 5
    Fill with a spoonful of leek and bacon mixture, then a sprinkle of cheese. Season with salt and freshly ground black pepper.
  • 6
    Pour over egg and cream mixture, then bake for 15 minutes or until puffed and golden.

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