Mary Berry Leek and Bacon Quiche

Mary Berry’s Leek and Bacon Quiche is made with leeks, bacon, Gruyère cheese, Dijon mustard, eggs, and double cream. This delicious Mary Berry Leek and Bacon Quiche recipe creates a tasty and satisfying dinner that takes about 1 hour and 50 minutes to prepare and can serve up to 8 people.

This Leek and Bacon Quiche Recipe Is From Absolute Favourites Cookbook by Mary Berry

Mary Berry Leek and Bacon Quiche Ingredients

For the Pastry:

• 225g (8oz) plain flour (all-purpose flour), plus extra for dusting
• 150g (5oz) cold butter (unsalted butter), cubed
• 1 egg, beaten

For the Filling:

• A knob of butter (1-2 tbsp)
• 2 medium leeks, roughly chopped
• 350g (12oz) unsmoked streaky bacon (or regular bacon), snipped into small pieces
• 2 tbsp Dijon mustard
• 175g (6oz) Gruyère cheese, grated (or Swiss cheese)
• 6 eggs
• 600ml (1 pint) double cream (heavy cream)
• 2 heaped tbsp chopped parsley
• Salt and freshly ground black pepper

How To Make Mary Berry Leek and Bacon Quiche

1. Preheat the Oven: Preheat your oven to 200°C/180°C fan/Gas 6 (390°F). Prepare a 28cm (11in) round, loose-bottomed tart tin or fluted ceramic flan dish. If you don’t have baking beans, use pasta, dried pulses, or uncooked rice.
2. Make the Pastry: Combine flour and butter in a food processor until the mixture resembles breadcrumbs. Add the beaten egg and 1 tablespoon of water, mixing to form a smooth dough. Add more water if needed.
3. Roll and Chill the Pastry: On a floured surface, roll out the dough to about 3mm (⅛in) thick. Line the tart tin, pressing the dough into the base and sides, and create a small lip around the top. Prick the base with a fork and chill for 15 minutes.
4. Bake the Pastry: Line the chilled pastry case with greaseproof paper and fill with baking beans. Bake for 15–20 minutes. Remove the beans and paper, reduce the oven temperature to 160°C/140°C fan/Gas 3 (320°F), and bake for another 5–10 minutes to dry out. Set aside to cool. Increase the oven temperature to 190°C/170°C fan/Gas 5 (375°F).
5. Prepare the Filling: Melt the butter in a frying pan, add the leeks and bacon, and fry over high heat for about 15 minutes. Lower the heat, cover, and cook gently for 10 minutes until softened. Remove the lid, increase the heat, and cook until the bacon crisps and any liquid evaporates. Let cool slightly.
6. Assemble the Quiche: Spread mustard over the pastry base. Add the bacon and leek mixture, season with salt and pepper, and sprinkle with half the cheese.
7. Make the Custard Mixture: In a large bowl, whisk together the eggs, cream, and parsley. Season with salt and pepper. Pour the mixture into the tart case and sprinkle with the remaining cheese.
8. Bake and Serve: Bake for 30–35 minutes until golden brown and just set. Serve warm with a fresh salad.

Recipe Tips

• Chill the Pastry Thoroughly: After lining the tart tin with pastry, chill it in the fridge for at least 15 minutes before baking. This helps prevent the pastry from shrinking during baking.
• Pre-Bake the Pastry Properly: Bake the pastry with baking beans to set the shape, then dry it out by removing the beans and paper. This ensures a crisp base and avoids a soggy bottom.
• Cook the Bacon and Leeks Well: Make sure to cook the bacon and leeks until the bacon is crispy and the leeks are soft but not watery. This prevents excess moisture from making the quiche soggy.
• Avoid Overfilling: When pouring the egg mixture into the tart case, do it slowly and carefully to avoid spills. It’s helpful to fill halfway, place the tin in the oven, and then pour in the rest.
• Cool Slightly Before Serving: Allow the quiche to cool for a few minutes before slicing. This helps the filling set and makes it easier to cut clean slices.

What To Serve With Leek and Bacon Quiche?

This creamy Leek and Bacon Quiche pairs well with a fresh green salad, roasted vegetables, or a simple tomato salad. It can also be served alongside crusty bread, fruit salad, or a side of steamed greens for a delicious lunch or light dinner.

How To Store Leftovers Leek and Bacon Quiche?

• Refrigerate: Let the leftover quiche cool to room temperature. Once cooled, cover it tightly with plastic wrap or foil and store it in the fridge. It will keep for up to 3 days.
• Freeze: Allow the quiche to cool completely. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw the quiche in the fridge overnight and then warm it gently before serving.

How To Reheat Leftovers Leek and Bacon Quiche?

• In The Oven: Preheat your oven to 180°C (350°F). Place the quiche on a baking sheet and cover it with foil to prevent over-browning. Heat for about 15-20 minutes, or until warmed through.
• In The Microwave: Place a slice of quiche on a microwave-safe plate and cover it with a microwave-safe lid or wrap. Heat on high for 1-2 minutes, or until heated through.
• On the Stove: Place the quiche slice in a non-stick skillet over medium heat. Cover and cook for about 5-7 minutes, or until heated.

Mary Berry Leek and Bacon Quiche Nutrition Facts

Serving Size: 1 slice (assuming 8 servings per quiche)

• Calories: 430
• Total Fat: 34g
• Saturated Fat: 19g
• Cholesterol: 185mg
• Sodium: 820mg
• Potassium: 295mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 18g

Try More Mary Berry Recipes:

• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Lasagne Express
• Mary Berry Venison Casserole
• Mary Berry Spatchcock Poussin