Bacon & Leek Quiche
Serves
8
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
For the base:
11.2 oz (320 g) shortcrust pastry
11.2 oz (320 g) shortcrust pastry
For the filling:
7 oz (200 g) bacon, chopped
2 leeks, white & tender green parts, sliced
3.5 oz (100 g) cheddar cheese, shredded
3 eggs
4 fl oz (120 ml) milk
3.9 oz (110 g) low-fat garlic & herb cream cheese
4.2 oz (120 g) Greek yogurt
1 tsp thyme leaves, chopped
salt, to taste
ground white pepper, to taste
chopped chives, to garnish
7 oz (200 g) bacon, chopped
2 leeks, white & tender green parts, sliced
3.5 oz (100 g) cheddar cheese, shredded
3 eggs
4 fl oz (120 ml) milk
3.9 oz (110 g) low-fat garlic & herb cream cheese
4.2 oz (120 g) Greek yogurt
1 tsp thyme leaves, chopped
salt, to taste
ground white pepper, to taste
chopped chives, to garnish
Nutrition
(Per Serving)
Calories
384
Fats
27 g
Protein
12 g
Carbs
22 g
Instructions
- Preheat oven to 400°F (200°C).
- Roll out and line 10 in (25 cm) tart tin with shortcrust pastry. Pre-cook pastry for 10 to 15 minutes according to package instructions.
- In large skillet, cook bacon over medium-high heat for 7 minutes until brown and crispy. Remove from skillet and set aside.
- Drain excess fat from skillet and add leeks and thyme. Season with salt and pepper. Cook over medium heat for 5 minutes until softened but not browned. Transfer leeks to bowl and set aside to cool.
- Once cool, stir in bacon and cheddar cheese. Spread mixture evenly across base of pastry case.
- In separate bowl, whisk eggs, milk, cream cheese, and Greek yogurt. Season with salt and pepper. Pour egg mix over bacon and leeks and bake in oven for 30 minutes or until center is set.
- Transfer quiche to wire rack to cool for 15 minutes before serving or storing.