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Some people, sometimes rightly, complain that quiches, for all their quality, are a bit heavy because of the pastry. I sometimes cook them without pastry, calling them “open Quiche”. They are simple to make and are welcome by foodies with an allergy to flour.
Here is the simple one I made for the Missus last night a very cold night!)
Ingredients (for 2 to 4 people):
-Eggs: 3 large
-Fresh Cream: 400 cc (2 cups)
-Fresh leek: one large, chopped.
-Potato: 1 medium-large
-Bacon: 2 large rashers, cut in 1 cm-thin strips
-Lemon juice: 1 teaspoon
-Grated parmesan cheese: 1 large tablespoon
-Butter: 50 g for frying vegetables + enough to coat inside of oven dish
-Salt ( as little as possible), pepper, nutmeg, thyme, laurel and anything else you wish according to your preferences.
-Bring a pan full of salted water to boil, drop all the chopped leek in and boil for a couple of minutes. Take out and plunge the leek into cold water. Let cool, then drain, and put them aside in draining dish to allow any excess water to go away. This will take care of the leek’s astringency and make it softer. If too wet, press water out before adding them to the quiche.
-Boil potato to 80%, plunge in cold water (this way, it will not break or disappear inside the quiche), peel and cut into 1 cm square cubes. Put aside.
-Dry-fry (that is, do not add any oil) bacon until the colour has changed. Put aside.
-In same fry-pan, to preserve the juices left by the bacon, drop 50 g of butter and lightly sautee the leeks and potato for a couple of minutes. Put aside.
-Pre-heat oven to 180 degrees Celsius (about 360 degrees F).
-In a bowl drop the leek, bacon and potato, season with lemon juice, a little salt, plenty of pepper and spices and mix well.
-In another bowl break the eggs and beat them into an omelette. Add fresh cream and mix well. Add a little salt, pepper and spices according to taste. Last parmesan cheese. Mix and check taste.
-Butter the inside of a large shallow oven dish (glass is best as you can see the inside cooking). Spread the bacon, potato and leek mix over the bottom. Pour in the omelette over the whole. Check and arrange the heavier food inside the omelette with a fork for more evenness.
-Cook for about 40 minutes
Serve hot. You should be able to cut it and transfer it easily if you have buttered the dish properly. Serve with a fresh salad and a light red wine or real ale!
11 thoughts on “Open Quiche (with Leek, Bacon and Potato)”
Yes, let’s put our heads together in a small project. Can you think where this may lead?
Not really, but it will be fun!
No worries, mte!
I’ll fis you out!
I looked at the Whisky site…I may have to fly there just to take tours of the distilleries! You might find ‘drunken’ E bobbing in a broth somewhere!
Oh Robert, this sounds wonderful! I wished you had a ‘follow this blog’ button on here so I can keep up with your great food blog on a regular basis…it can be hard to go from site to site…a lot of time used, that I could be in my own kitchen 🙂
Hi dear…finally i get to see ur blog…:p
love the quiche..
looks amazing and thanks for sharing the recipe. I will try it out soon.
My Taste Heaven
That looks amazing! I love Quiche! I feel all inspired now 🙂
It seems that Quiche is popular in many parts of the World!
Chef E, I do commiserate, but if we did this we would be submerged with messages! LOL
Navita, good to hear you finally came to visit! Received your message 5/5!
My Taste Heaven and Jorden!
Thank you so much for visiting and commneting! All these recipes are easy and I’m sure you wll improve on them!
Cheers and a Happy new Year to All!
I have a 2009 challenge for the cycling gourmet: prepare 4 seasonal dishes (one for each season), using ingredients from Shizuoka. I have one idea for a winter dish: Shizuoka Winter Curry, using aubergine, marrow, renkon, konyaku, horseradish stems, and wait for it … dried persimmon. What do you think?!
How is your cold? have you all recovered?
I totally agree with your challenge!
Let’s do it together!