Bacon and Leek Quiche
A classic savory quiche with bacon, leek and gruyère in a puff-pastry crust. Quiche is French, not Japanese — it appears here in the book's Japanese section.
Ingredients
| 1 pack | Frozen puff pastry dough | |
| 5 ounces | 140 g | Slab bacon, cut into 1/4-inch cubes |
| 1 | Leek, white part minced | |
| 1/2 | Red bell pepper, chopped | |
| 3 ounces | 85 g | Green beans, chopped |
| 6 | Eggs | |
| 1/2 pint | 235 ml | Heavy cream |
| 1/4 teaspoon | 1.3 ml | Salt |
| 3 ounces | 85 g | Gruyère or comté cheese, shredded |
Instructions
- Put the oven rack in the middle position and preheat the oven to 375°F (190°C).
- Line a 9-inch springform pan with the puff pastry, going about 2 inches up the sides (roll it out if the sheets are too narrow). Cover with foil and add pie weights (dried beans or rice) to keep the dough from rising. Bake for 25 minutes.
- Put a frying pan over medium heat and add the bacon. Sauté until cooked through and the fat has rendered (about 5 minutes). Transfer the bacon to a paper-towel-lined plate. Add the leek to the rendered fat and sauté until browned and very fragrant (10-15 minutes). Add the bell pepper and green beans and stir-fry until the beans are bright green and cooked. Lightly season and set aside.
- Whisk the eggs, cream and salt together until fully incorporated.
- When the crust is done, carefully remove the pie weights and foil. Add the hot sautéed vegetables, top with the cheese, then pour the egg mixture over everything, making sure no bits float. Bake for another 35 minutes, or until the middle is set and no longer jiggles.
- Remove and let cool completely before slicing. Serve with a side salad.