Food & Recipes

Leek, Bacon and Asparagus Quiche

I’ve been experimenting in the kitchen of late and there have been some rather disastrous results (how many people do you know that can make an inedible potato bake?) as well as some yummy ones. Last night was a yummy one!

I’ve never used puff pastry to make anything other than sausage rolls before so I was quite pleased with how it turned out.

Here’s my recipe- I made it up as I went but it’s not complicated and will replicate.

Leek, Bacon and Asparagus Quiche (tart, thing)

6 eggs

1/2 tub Philadelphia cooking cream

1 leek

2 rashers middle bacon

1/4 tin of asparagus

2 thawed sheets of puff pastry


Line a pie or quiche dish with puff pastry and trim edges. You might like to keep the edges to make decorations for the top. Place a sheet of baking paper over the pastry, fill with rice or dried beans and bake blind at 180 degrees C for approximately 10 minutes. Use your own judgment – you want it to be starting to cook, but not cooked and brown. Remove from oven, take rice and paper out.

Cut  bacon into pieces and spread over the pastry.

Whisk eggs, cream and a bit of pepper together. Add sliced leek and pour into the pastry shell.

Arrange pieces of asparagus over the egg mixture – I used 1/4 tin, you might like to use more.

Arrange any leftover pastry over the top. I made a spoke pattern, but you might like to be fancier than this!

Bake at 160 degrees Celsius until it’s cooked. Mine took approximately 30 minutes. Just keep checking until it’s done.

Remove from the oven and serve! I’ve just had the leftovers cold for lunch and it’s delicious cold too.


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