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Leek and Bacon Quiche

A twist on a traditional French recipe

Surely at some point you have tried quiche Lorraine. Originally from the Lorraine region of northwestern France, this salty tart has conquered palates all over the world. It is also an incredibly versatile recipe, because you can modify its components and the result will still be delicious.

It is prepared by mixing eggs and cream together with different ingredients. Once well mixed, the result is arranged on a base of shortcrust pastry and baked. The most popular quiche is prepared with bacon and cheese.

When you want to make a quiche, let your imagination run wild. If you want to give it a Mediterranean touch, add cherry tomatoes, red onion and bell pepper. If you want to travel to Greece, don’t forget the black olives and feta cheese. Or if you want to make it more veggie-friendly, Swiss chard and spinach is great. Add raisins and pine nuts for an irresistible creation.

We wanted to reinterpret the traditional recipe so that the result is even richer. For the base of this quiche, we have added aromatic herbs to the dough, and to the mixture, a teaspoon of Dijon mustard. This touch will enhance all of the flavors of this French recipe.

Quiche de Puerros y Bacon
Leek and bacon quiche

Ingredients for 4 servings

For the shortcrust

  • 250 g pastry flour
  • 125 g cold butter
  • 1 large egg
  • 2 tablespoons cold water
  • 1 tablespoon minced rosemary
  • 1 tablespoon thyme leaves
  • 1 tablespoon chopped fresh parsley
  • Salt
  • Ground black pepper

For the filling

  • 1 leek
  • 15 ml extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 3 eggs
  • 150 ml liquid cream
  • 100 g grated cheese
  • 4-5 slices of bacon
  • Salt
  • Black pepper

Step-by-step preparation

For the shortcrust

  1. With the help of a food processor, mix the flour with the salt and pepper. Cut the cold butter into small pieces and incorporate little by little.
  2. Add the egg, cold water and herbs and continue mixing/kneading until the dough is even and does not stick to the bowl (it can also be made by hand).
  3. Cover the dough with film and store in the fridge for a minimum of two hours.
  4. Afterwards, flour the work table and roll out the dough into a thin sheet using a rolling pin.
  5. Cover the base and sides of a 24 cm quiche mold and remove the excess dough.
  6. Place a sheet of foil or parchment paper over the dough and, on top of it, some old dry beans or something similar. Blind bake in the oven, preheated to 180 ºC with top and bottom heat, for 20 minutes.
  7. Remove the beans and the foil and return to the oven to cook for five more minutes.
  8. After this time, remove from the oven and reserve until it is time to fill and bake again.

For filling and finishing

  1. Wash the leek thoroughly and cut in half, lengthwise. Reserve the strips in the center to decorate the surface and cut the rest into thin strips, crosswise.
  2. Heat the oil in a frying pan, add the leek and cook over low heat until tender. Let it temper.
  3. Beat the eggs with the liquid cream and add the grated cheese and the cooled poached or tempered leek. Season with caution, because the cheese adds a lot of flavor and saltiness.
  4. Coat the base of the quiche with the mustard and pour the egg and cream mixture inside.
  5. Place the reserved leek strips on the surface, as well as the bacon slices.
  6. Put in the oven (preheated to 180 ºC) and cook for 20 minutes.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

In a recipe with an abundance of rich fatty products such as eggs, cream, cheese and bacon, even with the inclusion of vegetables, we must always try to balance the oily flavors and textures that leave such a strong impression on our palate. Not to mention their impact on the digestion process, of course.

We have to accompany this dish with acidity, bubbles and fruity tannicity. We are talking about S.Pellegrino and, in this case, Celeste Roble, an ideal water and wine for this rich and youthful dish that delights many young people.

S.Pellegrino y Celeste Roble
S.Pellegrino and Celeste Roble

That saltiness of the quiche pairs well with that hint of fresh and well-understood taste that the S. Pellegrino presents. This pairing is made even better by this medium-bodied wine, intense with fruit aromas and cheerful in the mouth, whose tannic acid, together with the carbonation, will dissolve the oily components while providing a very vibrant acidity, ensuring that we have a perfect digestion. This is another topic that we will be addressing: the subsequent digestion of a meal, whose duration and lightness (or heaviness) will depend a lot on which drink we have selected to accompany the dish.

A series of basic and very simple knowledge that we must always take into account when planning a meal, and that we will reveal in subsequent recipes, always with pleasure, of course.


  • For the base you can use the herbs you have on hand or whichever you most prefer.
  • If you have filling left over, prepare some savory custards with it.
  • If there is any dough left over, you can make some crackers.

Make it a perfect meal with our  Tuna Poke Bowl… find the step-by-step recipe here!

End this amazing meal with a Cheesecake with Strawberrys, click here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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