Best 2 Leek And Bacon Quiche With Maille Dijon Originale Mustard Recipes

Indulge in the savory symphony of flavors with Leek and Bacon Quiche, a culinary masterpiece that combines the earthy sweetness of leeks, the smoky richness of bacon, and the creamy elegance of custard, all harmoniously encased in a flaky, golden-brown crust. This delectable dish, hailing from the heart of French cuisine, promises an unforgettable taste experience. Alongside this classic quiche, discover a tantalizing collection of quiche variations, each with its unique flavor profile: the vibrant and tangy Leek and Goat Cheese Quiche, the hearty and savory Sausage and Spinach Quiche, and the indulgent and aromatic Mushroom and Gruyère Quiche. These quiches, bursting with diverse ingredients and textures, cater to every palate's desire, making them the perfect addition to your culinary repertoire.

Here are our top 2 tried and tested recipes!

LEEK AND BACON QUICHE

Leek and Bacon Quiche image

Provided by Food Network

Categories dessert

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes
1 egg
1/4 teaspoon salt
2 to 3 tablespoons iced water
1/2 pound slab bacon, cut into 1/2inch cubes
2 leeks, white and light green parts, chopped (about 2 cups)
1/8 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
3 eggs
1 1/2 cups milk
1/4 pound Gruyere cheese, grated (about 1 1/3 cups)

Steps:

In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside.
Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.
In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.

LEEK AND BACON QUICHE WITH MAILLE® DIJON ORIGINALE MUSTARD

Leek and Bacon Quiche with Maille® Dijon Originale Mustard image

This elegant quiche is filled with leeks, Swiss cheese, and bacon--for a crowd-pleasing brunch main dish.

Provided by Maille

Categories Maille®

Yield 8

Number Of Ingredients 8

Ingredients

9-inch ready-made shortcrust pastry base
¼ cup butter
1 leek, thinly sliced
4 slices bacon, finely chopped
3 eggs
2 tablespoons Maille® Dijon Originale mustard
⅓ cup cream
⅔ cup Swiss cheese, grated

Steps:

Prepare shortcrust pastry base in pan.
Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 13.5 g, Cholesterol 116.4 mg, Fat 28 g, Fiber 1 g, Protein 8.2 g, SaturatedFat 12.1 g, Sodium 416 mg, Sugar 0.7 g

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your quiche. Use good-quality bacon, leeks, and cheese.
Don't overcook the bacon. Crispy bacon is best in quiche. Cook it until it's just done, but not too crispy.
Use a good quality mustard. The mustard adds a nice tang to the quiche. Use a Dijon mustard that you enjoy the taste of.
Don't overbeat the eggs. Overbeaten eggs will make the quiche tough. Just whisk them until they are well combined.
Bake the quiche until it is set. The quiche is done when a toothpick inserted into the center comes out clean.

Conclusion:

Leek and bacon quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover bacon and leeks. With its creamy filling, flaky crust, and flavorful bacon and leeks, this quiche is sure to be a hit with everyone who tries it.