Or as it's been dubbed here at The Madhouse, Carbonara Quiche because I always add extra mushrooms and leeks to the classic spaghetti carbonara sauce of bacon and cream ! This basic quiche recipe can be tweaked to use up whatever you have in the fridge.
Cheesy Leek, Bacon and Mushroom Quiche
Gently fry 2 leeks, 200g chopped bacon, 1 large onion and 3-4 mushrooms in a large frying pan. You shouldn't need to add any oil because the mushrooms and bacon will release moisture while cooking.
Now you could make up your own pastry but as a working mum of 3, I'm always happy to use shortcuts in the kitchen so I resort to a ready-to-use pack of puff pastry or shortcrust pastry. Roll this out, use it to line a large flan case and blind bake it in the oven for 10 minutes while you prepare the rest. Stab it with a fork a few times before putting it in the oven. Once it's started going slightly golden, remove it from the oven and spread over the bacon/leeks mixture.
Now, my tried and tested method for the filling is totally failproof and requires no measuring. I whisk up 4 eggs in a pint glass then fill it up with milk or crème fraîche or a mixture of both.
Cover the bacon/leeks with a generous sprinkling of grated cheese (I use cheddar but any hard cheese would do) and pour over the egg/milk mixture.
Put back in the oven for about 30-40 minutes until cooked through (insert a knife blade into the centre and check it comes out clean) and golden brown on top.
I usually serve this with salad, but it also goes well with ratatouille and rice or even mashed potatoes.
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