Courgette leek and bacon quiche
The quiche is a dish that could not be missing from our recipe blog , this is a dish that is based on shortcrust pastry and on it a mixture of egg, cream or milk, vegetables and grated cheese, it is cooked in the oven and the result It is a rigid but creamy cake at the same time, it can be eaten alone or accompanied by a salad.
The recipe that we show you is with leeks, courgette and bacon but you can replace them with the ingredients you want, you can add carrots, pumpkin, potato, bacon, aubergine, spinach... whatever you want. It is also a good option to camouflage vegetables for those who find it difficult to eat them.
Recipe for leek, zucchini and bacon quiche.
Ingredients
- 1 sheet of shortcrust pastry (you can buy it already made or prepare it yourself)
- 2 leeks cut
- 1 medium zucchini diced
- 50g of bacon
- 75 g Emmental cheese (you can mix Emmental and Gruyère)
- 250 ml of liquid cream or whole milk
- 3 eggs
Preparation
- Put the cut leek in a frying pan and let them become transparent with a little olive oil. When they start to become transparent, add the diced zucchini. When the zucchini is done, turn off the heat and reserve.
- Sauté the bacon until it is toasted.
- In a bowl, mix the eggs, cheese, cream or milk and season with salt and pepper. Add the leeks, zucchini and bacon.
- In a low saucepan , place the shortcrust pastry sheet and prick with a fork. We introduce it in the oven previously heated to 180ºC for about 10 minutes.
- Remove the pan from the oven and add the mixture of eggs, vegetables and cheese.
- Return to oven for 25-30 minutes or until toasted on top.
- We wait for it to cool down a bit and unmold.
- We serve accompanied by a little salad or lettuce alone.
