QUICHE Pie with LEEKS
The Savory Pie with Leeks is fragrant, flavorful, and at the same time easy and quick to prepare, a dish that, once tasted, you will love and it will soon become one of your secret weapons.
A Quiche made with a shell of shortcrust pastry and a filling that offers a particularly delicate combination both in texture and flavor
It’s very easy to prepare, starting with a base of shortcrust pastry filled with a layer of cheese, crispy bacon, and sautéed leeks covered with beaten eggs, cream, salt, and pepper.
The leek with its sweetness contrasts with the saltiness and crunchiness of the bacon along with the creaminess of the cheese, making this savory pie a simple yet delicious recipe, ideal for preparing something good for lunch or dinner in advance, when you know you’ll be coming home at the last minute and want a ready dish, or to serve at a buffet, as an appetizer or as a second course.
Great at room temperature, it shines when served still warm, allowing you to fully enjoy the creaminess of the filling. Additionally, it can be prepared in advance: just heat it for a few minutes in a warm oven or microwave to regain its fragrance as if freshly made.
This savory pie can also be prepared with puff pastry or homemade crazy dough, or bought ready-made from the supermarket fridge for a “no fuss” version!
If you also like leeks, I recommend trying this Leek Quiche, which is not only delicious but also made with a vegetable that has numerous nutritional and health benefits for our body.
For those who love savory pies like me, I recommend also trying
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 368.24 (Kcal)
- Carbohydrates 14.19 (g) of which sugars 2.66 (g)
- Proteins 14.21 (g)
- Fat 28.20 (g) of which saturated 6.38 (g)of which unsaturated 6.41 (g)
- Fibers 1.03 (g)
- Sodium 747.76 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll shortcrust pastry (or puff pastry)
- 3.5 oz smoked bacon (diced)
- 2 leeks
- 0.42 cup fresh cream
- 3 eggs
- 3.5 oz cheese (caciotta or scamorza)
- 1 pinch black pepper
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- Frying pan
- Baking pan
Steps
First, clean the leeks: remove the base and cut off the outer green leaves, then slice them finely. Grate the cheese and set it aside. In a bowl, beat the eggs with the cream, a pinch of salt, and a pinch of pepper. In a small pan, add a little oil and fry the bacon until crispy.
Heat 2 tablespoons of extra virgin olive oil in a pan, add the leeks and cook over medium-low heat, covered, for about 10 minutes, stirring occasionally. If the cooking base dries too much, add a couple of tablespoons of water. They should soften but still remain a bit crunchy. Taste, adjust with salt, and add a pinch of pepper. Turn off the heat and let cool slightly.
Unroll the shortcrust pastry (or puff pastry) and lay it in a 9.5-inch diameter pan lined with parchment paper, prick the bottom with a fork. Cover the base with grated cheese and lay the crispy bacon on top, then add the stewed leeks and distribute them evenly. Finally, pour the egg and cream mixture over the pie.
Fold the edges of the pastry inward and gently press them with your fingers to create the crust. Bake in a preheated fan oven at 356°F for about 35/40 minutes. The edges should be slightly golden, and the filling cooked and puffed. Once ready, remove the Leek Quiche from the oven and serve it sliced, for example, with a nice salad.
NOTES
You can use either sweet or smoked bacon or replace it with diced cooked ham or omit it entirely for a vegetarian version.
I used caciotta, but scamorza or any other melting cheese works as well.
For the base, you can use puff pastry instead of shortcrust or make homemade crazy dough.
STORAGE
Once the Leek Quiche is ready, it can be consumed either lukewarm or at room temperature. If any leftovers remain, store them in an airtight container; it keeps in the fridge for another 3 days. When serving, just heat it for a few minutes in an already hot oven to regain its full crispiness. It’s possible to freeze leftover savory pie; in this case, I recommend portioning it beforehand.
FAQ (Frequently Asked Questions)
What parts of the leek should be discarded?
The general tendency with leeks is to use the white part and throw away the green part. However, the green part contains a lot of vitamin C and can be used in many recipes. Just remove the few inches of the usually woody upper part of the leaves.
How to eat raw leeks?
Raw leeks can be consumed in pinzimonio, or to enrich and flavor salads. Cooked leeks can be used in braised dishes or stews, rolls, side dishes with cooked vegetables, soups, minestrone, purees, risottos, tarts, or as filling in pies or frittatas.
