In honour of St David's Day, which was on 1st March, I decided to make a cheesy leek and bacon quiche, in place of our usual quiche lorraine. The kids loved it even more than the normal quiche, which is a win-win situation because it has more veggies in it !
St David's Day Quiche
1 pack of bacon or lardons (about 250g)
2 large leeks
some natural yogurt
some grated cheese
1 ready to use shortcrust pastry base (or make your own)
Thinly slice the leeks and fry them in a frying pan with the bacon for 10 minutes, stirring from time to time.
Line an ovenproof dish with baking parchment (not essential but it makes it easier to get out and simplifies the washing up !). Unroll the pastry and use it to line the dish. Remove the excess fat from the bacon then pour the bacon and leeks into the pastry case.
I don't measure out the liquid ingredients - my foolproof method is to use a pint glass. Whisk four eggs into it, add a couple of dollops of natural yogurt and fill it to the top with milk (leaving about a 2cm gap so it doesn't spill over when you mix it all up). Whisk it all together.
Sprinkle grated cheese over the leeks and bacon.
Pour over the eggy mixture.
Put it in a preheated oven at 180° for about 1/2 hour until the eggs are cooked through. Stab it with the tip of a knife to check. Can be eaten hot or cold but let it cool down slightly before slicing it, so that it doesn't fall apart.
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