Status: 21.09.2023, 10:17 a.m.
By: Eva Lipka
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A good quiche always works. The recipe for leek quiche with bacon is an absolute classic that should not be missing from your cooking repertoire. © Simply Tasty
Leek quiche with bacon...
... is the perfect snack. But let's be honest, a good quiche always fits. You can eat them out of the oven almost immediately, or enjoy them cold the next day. Or you can just take them with you to your next brunch date.
Quiche Lorraine is world famous. Probably no other French classic is modified so frequently. Most people probably assume that the original recipe contains bacon and leeks. However, this is not entirely true. The first and therefore real recipe for quiche Lorraine did not contain bacon and was baked with bread dough instead of shortcrust pastry. When the shortcrust pastry replaced the bread dough, the bacon also found its way into the so-called migaine, the mixture of eggs, crème fraîche and spices.
Today our quiche is available in the more advanced form - with bacon. We don't let ourselves be lumpen.
Tip: The quiche tastes good even if you omit the bacon. If you are looking for a good vegetarian alternative, I recommend using smoked tofu. This also gives you the full heartiness in the vegetarian version, which makes this quiche irresistible.
Better hide it, otherwise it will be gone in no time.
Here's how to do it:
These are the ingredients you'll need:
- For casting (French: migaine):
- 100 g bacon, diced
- 100 g crème fraîche
- 100 ml whipped cream
- 2 eggs
- 0.5 tsp pepper
- 1 teaspoon salt
- 1 tsp thyme
- 0.25 tsp nutmeg
- In addition:
- 400 g leeks, cut into coarse rings
- 1 pack (à 270 g) puff pastry on the refrigerated shelf
- 100 g grated mountain cheese
It's as simple as this:
This leek quiche with bacon is simply the perfect souvenir for the next brunch. Click here for the recipe. © Simply Tasty
Hugs and quiches can be found here: Is this art or can you eat this colorful vegetable quiche?
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