Bacon and leek quiche is the British brunch or light supper when you want a proper pastry tart with smoked or unsmoked bacon. Crisp Unsmoked Back Bacon 454g, soft leeks in butter, then bake with eggs and cream. Shop Bacon and Back Bacon for butcher back bacon that fries clean.
Ingredients
- 200g unsmoked (or smoked) back bacon, chopped
- 2 leeks, washed and sliced; 20g butter
- 3 large eggs; 200ml double cream; 50ml milk
- 75g grated cheddar; salt and pepper; pinch of nutmeg
- 1 ready-rolled shortcrust pastry sheet (or homemade)
- Oil for frying; salad leaves to serve
Method
- Heat oven to 190°C fan. Line a 23cm tart tin with pastry, prick the base, blind-bake 12–15 minutes.
- Fry bacon until starting to crisp. Soften leeks in butter until silky; cool slightly.
- Whisk eggs, cream, milk, cheese, seasoning and nutmeg. Scatter bacon and leeks in the case.
- Pour over custard. Bake 25–30 minutes until just set with a slight wobble.
- Rest 10 minutes. Serve warm or cold with salad — ideal for packed lunches too.
Prefer a smoky note? Smoked Back Bacon 454g works the same way. Browse Breakfast Meats for more fry-up cuts.