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Bacon, leek and parmesan quiche

Mike Robinson from Great Food Bites
Easy as pie to make, this tasty quiche from Mike Robinson makes a great family meal for all manner of occasions

Bacon, leek and parmesan quiche

Method

1. Heat the butter in a frying pan and fry the leeks until softened.

2. Heat the oil in a separate pan and fry the bacon until crisp.

3. Mix together the cream, a third of the Parmesan and the eggs. Add a little of this to the bacon and leeks. Stir in the parsley and mix well.

4. Preheat the oven to 180C/gas 4. Pile the bacon, leek, parsley and cream mixture into the pastry case.

5. Top with the remaining egg mixture and Parmesan, and bake for 30 minutes until the egg has set. Serve with a peppery leaf salad.

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Serves: 6

Prep: 30 min
Cook: 40 min

Ingredients
25g Butter
3 young leeks, finely sliced
2 tbsp Olive oil
300g streaky smoked bacon lardons
200ml double cream
250g Parmesan
4 Eggs
small bunch flat-leaf parsley, finely chopped
ready made short crust pastry tart case, 23cm diameter
peppery leaf salad, to serve