Bacon & Leek Quiche


This weekend, I felt the need to do something different. I wanted to eat something I haven’t eaten in a while. Feel the satisfaction of making something special from scratch. So, after having a quick look through the fridge, finding bacon cubes, a leek and lots of eggs, I decided on baking a quiche. My first quiche baking experience was thanks to Odzer, who taught me how to bake a Spinach & Bacon Quiche.

Bacon & Leek Quiche


100g Butter (salted)

100g Flour

Pinch of salt

Put all of the above into a bowl, then cut the butter into small cubes, you may use a pastry blender or whatever you have at hand. It is important that the butter is cold when you do this, you do not want soft butter or your pastry dough will turn greasy!

Rub the butter into the flour, using your index finger and thumb. Keep doing this until the mixture resembles crumbs and both are properly combined. (Don’t leave crumbs of solid butter in there or while baking you’ll get holes in your pastry dough!) Now, add a little bit of water, just enough so that the dough sticks together and holds together while kneading. Knead for around 5 minutes, until the ingredients are nicely combined.

Wrap in foil and keep in the fridge until needed.


1 pkt Bacon cubes (250g)

1 leek – sliced

1 onion – sliced

1 tsp Salt – reduce if your bacon is very salty

Pinch of black pepper

Fresh herbs of your choice – I used fresh rosemary, crushed

4 Eggs

125ml Milk

In a frying pan or wok, fry the bacon until it leaves fat and turns golden brown at the edges. Then add the leek and onion, keep frying until all is cooked. Season with salt & pepper and herbs. In a separate bowl, whisk the eggs and the milk together until combined. Season with a pinch of salt and pepper.

Take out the pastry dough and roll it out on a clean floured work surface. The base of the quiche should be approx 1/4 inch thick. Spread a little oil over the pastry case of your choice – either one big one; approx. 6 inches across, or multiple smaller ones. (In case you’re making small quiches, roll the pastry dough out a little thinner. Now line your case with the dough. I used a cake tin; putting a 10 inch diameter round of pastry dough into my 6 inch case. Press the dough into the corners so no air bubbles remain, and make an even edge all across the side of the case, roughly 2 inches in height.

I was left with some pastry dough after doing this, so I kept it aside for using as a lattice top later on. If you followed my pastry dough recipe using 100g butter and 100g flour, you probably have exactly the right quantity for a normal sized pastry case.

In a preheated oven, bake the case empty for approx. 10 minutes, until it starts looking half cooked. You can tell when it’s cooked enough by waiting until the dough is no longer shiny and greasy, but turns matte and a little flaky. Now put the bacon/leek/onion mixture into the case, pour your whisked egg/milk over the top and sprinkle with some grated cheese (optional). If you had pastry dough left over, put it over the top as a lattice shape or however you prefer. Bake at 180 degrees C for 30 minutes, or until the egg is no longer runny when pricked with a knife. Enjoy the quiche hot or cold!



  1. odzer Said:

    @ Hedonist : Oh this looks really very nice. I have been thinking of cooking a quiche as well but perhaps sometime in the future.

  2. hedonist666 Said:

    And all thanks to you, first quiche I ever made was that spinach-bacon one… your recipe wasn’t it 🙂

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