Thursday, 16 December 2010

Leek, Bacon, Gruyère & Maille Dijon Mustard Quiche

I saw this recipe in a magazine in an advert for Maille mustard about a year ago now and finally decided to make it for a family gathering we've got at the weekend. It's always SO much nicer to have something home made rather than buying a quiche and it's not a lot of effort for a lot of gratitude! You can also make it a few days in advance (I've made it today - Thursday to keep until Saturday). The ingredients are anything but fat-free but it's Christmas so everyone can indulge!
The other food that we're (My Mum and I) are making for Saturday is a beef lasagne, a big green salad, a baked glazed ham, part-bake bread, a cheese selection, pickled baby beetroot and some nice little Waitrose canapés. My Auntie is also bringing a Chicken Pesto Lasagne, my other Auntie is bringing a pudding and my Grandma will bring her mince-pies (see previous post). And we'll have the trifle (also blogged) and Christmas Cupcakes that I'm going to make tomorrow (look out for the post). So it should be a great feast! - Touch wood that the snow forecast doesn't ruin it!

Ingredients -
Ready roll short crust pastry - enough for a 24cm base
2 leeks, thinly sliced
4 bacon rashers, finely chopped
2 tbsp Maille Dijon originale mustard
80ml cream
150g Gruyère cheese, grated
3 eggs

1. Roll out the pastry into a flan dish and bake blind (I used ceramic baking beans)
2. Gently fry the leek and bacon in butter until the leek softens 
3. Whisk eggs, mustard and cream together. Then add the cheese, season and pour into the pastry case. 
4. Then bake in the oven at 160c for about 20minutes until set.

Then either serve straight away or leave to cool and chill, then you can either reheat it or serve it cold.

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