Ingredients

  • 2 whole leeks, sliced
  • 2 tablespoons (30 ml) butter
  • 6 bacon slices, cooked until crispy and chopped
  • 4 large eggs
  • 1 cup (250 ml) cooking cream
  • 1 cup (250 ml) grated Emmenthal cheese
  • Pinch of nutmeg
  • Pre-cooked quiche pastry shell
  • Fresh ground salt and pepper
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Preparation

  • Preheat oven to 375°F (190 °C).
  • Heat butter in a pan over medium heat. Add leeks, season and cook for 12 minutes or until tender. Remove leeks from pan, drain well and cool.
  • Spread leeks into pastry shell. Top with bacon and season well.
  • Mix eggs with cream. Season. Pour over leeks and cover with cheese. Spread with nutmeg and bake for 25 to 30 minutes.
  • Garnish with crumbled bacon before serving, if desired.

Chef's notes

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