Leek and apple quiche with bacon

Leek and apple quiche with bacon

7 ratings

Difficulty

Medium 👍
30
min.
Preparation
35
min.
Baking
15
min.
Resting

Ingredients

Servings:-8+
250 g
spelt flour
150 g
butter (cold)
2
egg yolks
2 tbsp
water
1
leek
apples
50 g
hazelnuts
2
eggs
400 ml
sour cream
1 tbsp
vegetable oil
200 g
bacon
butter for greasing
salt
pepper
Metric
Imperial
  • 250 g spelt flour
  • 150 g butter (cold)
  • 2  egg yolks
  • 2 tbsp water
  • 1  leek
  • 1½  apples
  • 50 g hazelnuts
  • 2  eggs
  • 400 ml sour cream
  • 1 tbsp vegetable oil
  • 200 g bacon
  • butter for greasing
  • salt
  • pepper

Utensils

  • tart pan (26 cm/ 10 in.)
  • food processor
  • oven
  • large frying pan
  • plastic wrap
  • cutting board
  • knife
  • small mixing bowl
  • rolling pin

Enjoy with

Riesling, Alsace
A white wine that brilliantly accompanies the saltiness of the bacon in the quiche.

Nutrition per serving

Cal
704
Protein
9g
Fat
47g
Carb
29g

Step 1/6

Cube chilled butter. Pulse the flour, cold butter, egg yolk, and a pinch of salt together with a little cold water until a smooth dough forms. If dough seems too dry, add more cold water a little at a time until dough comes together. Cover for approx. 30 min. with plastic wrap and refrigerate.
  • 250 spelt flour
  • 150 cold butter
  • 2 egg yolks
  • 2 tbsp cold water
  • salt
  • food processor
  • plastic wrap
  • cutting board
  • knife

Cube chilled butter. Pulse the flour, cold butter, egg yolk, and a pinch of salt together with a little cold water until a smooth dough forms. If dough seems too dry, add more cold water a little at a time until dough comes together. Cover for approx. 30 min. with plastic wrap and refrigerate.

Step 2/6

Preheat oven to 200°C/400°F. Wash leeks and cut into rings. Core and dice apples. Finely chop hazelnuts and set aside. Mix together the eggs and sour cream and season with salt and pepper.
  • 1 large leek
  •  apples
  • 50 hazelnuts
  • 2 eggs
  • 400 ml sour cream
  • salt
  • pepper
  • oven
  • small mixing bowl

Preheat oven to 200°C/400°F. Wash leeks and cut into rings. Core and dice apples. Finely chop hazelnuts and set aside. Mix together the eggs and sour cream and season with salt and pepper.

Step 3/6

Heat oil in a large frying pan set over medium-high heat. Fry the bacon, leeks, and apples together until bacon until browned and fragrant.
  • 1 tbsp vegetable oil
  • 200 bacon
  • large frying pan

Heat oil in a large frying pan set over medium-high heat. Fry the bacon, leeks, and apples together until bacon until browned and fragrant.

Step 4/6

Roll out chilled quiche dough between 2 layers of plastic wrap into a circle approx. 28 cm/11 in. in diameter.
  • plastic wrap
  • rolling pin

Roll out chilled quiche dough between 2 layers of plastic wrap into a circle approx. 28 cm/11 in. in diameter.

Step 5/6

Grease the tart pan and transfer dough to the pan. Gently press dough evenly into corners and up sides. Add the apple, leeks, and bacon to pan. Sprinkle half of the hazelnuts on top, then top with egg mixture.
  • butter for greasing
  • tart pan (26 cm/ 10 in.)

Grease the tart pan and transfer dough to the pan. Gently press dough evenly into corners and up sides. Add the apple, leeks, and bacon to pan. Sprinkle half of the hazelnuts on top, then top with egg mixture.

Step 6/6

Sprinkle with the remaining hazelnuts and bake for approx. 35 min. at 200°C/400°F. Allow to cool and enjoy!

Sprinkle with the remaining hazelnuts and bake for approx. 35 min. at 200°C/400°F. Allow to cool and enjoy!