When you go shopping next, pick up some leeks and then try this recipe, the video is posted on my Instagram account (IGTV – foodinspires, look for the chili pepper logo). My wife loves leeks, so whenever I see a healthy looking bunch of leeks, I will pick some up for a meal. Leeks are very versatile, they are great in soups, you can braise them, bake with them and of course enjoy them in a quiche.

In the video I have made a bigger batch using more ingredients but the recipe below makes enough for 1 x 9″ quiche. I’m also using puff pastry as the base – I had some in my freezer so why not – pantry staples. If you have ever been to one of my classes you will have heard me extoll the virtues of puff pastry. It can be used for sweet or savory dishes – https://www.foodinspires.com/2013/07/19/portuguese-tarts/ or https://www.foodinspires.com/2013/11/15/vegetarian-strudel/ are just a couple of ideas of why you need some of this in your pantry freezer – at all times. I have pastry recipes if you don’t want to use puff – see https://www.foodinspires.com/2014/08/23/curried-beef-and-mushroom-patties/. Lots more recipes, just search “pastry”.

In the video I mentioned the egg custard mix used as a base for just about anything. Please use the half and half for this purpose. You could use 35% if you are under 25 and have no pre-existing medical conditions (I’m kidding, this is a food blog), it would be delicious, but a lot of “FAT” in your diet. If you don’t want to use half and half – 2%, homogenized etc., you will need to compensate with an additional egg or use more filling, otherwise it may not set properly given the baking time in this recipe.

Substitutions and/or changes:
Don’t have half and half – go buy some, you need the fat to make it bind (observe physical distancing)
Don’t have bacon – shame on you, but you don’t have to use bacon, just more vegetables
Use leftovers in the quiche – I used about 1 cup of frozen peas, kale and corn, sautéed in a pan with some olive oil, salt and pepper – we had this for lunch the previous day
Don’t have puff pastry in your freezer – pick some up the next time or use a simple pie dough – I have some pie dough recipes on the site, one example above or use a &*()* bought crust – I can’t bring myself to say it. As always – enjoy! (If you make this and post on instagram, don’t forget to tag me foodinspires).
Don’t want to use pastry – make it crustless in muffin tins – see the video and pictured below
Don’t want to use yolks, use just whites – just like Starbucks, but you just saved $4

1 roll frozen puff pastry, thawed – I had PC puff pastry and used it, but it is also sold in blocks and other brands like Longo’s
2 large leeks, sliced 1 cm thick and washed well
6 slices bacon, finely sliced and fried, bacon extract reserved
4 tbsp. total of bacon extract mixed with olive oil
1 cup half-and-half
3 eggs
1 tsp. freshly grated lemon zest
1 tsp. kosher salt
Few grinds of coarse black pepper
Optional – Dijon mustard for the crust, or sriracha or tabasco with habanero

Preheat the oven to 400f
Unroll the puff pastry and place it in a non-stick pie plate, poke holes (docking) with the tines of a fork, paint with Dijon and bake for 10 minutes, remove from the oven – reduce the oven temperature to 350f
Beat the eggs and cream together with the ground pepper – set aside
Cook up the sliced bacon and reserve the extract coming out of the bacon – remove the bacon and top with the lemon zest while the bacon is still warm – set aside
If you have enough bacon extract left in the pan, heat it up (otherwise add some olive oil to the pan) on medium high heat, and add the leeks to the pan – sauté for 10 minutes, by which time your crust will be ready
There should be some caramelized pieces of leeks in your pan and they should be almost cooked, it will finish cooking in the oven
Once the leeks are softened, add the salt, cooked bacon and any leftovers at this stage – warm through to unify the flavors
Spread over the partially baked pie crust – remember it will rise so don’t add too much
Bake for 30 – 40 minutes, I know, big time span but it depends on the size of your pie plate and how much topping/filling you use. Remember it will continue to set with the heat so it should be almost cooked when your remove it – little jiggle in the center – keep it in longer if you want it more set
Remove when done and let cool for about 10 minutes before cutting into it – okay 5 minutes if you can’t wait 10 minutes but don’t blame me if all you get is a delicious piece of quiche but not an instagram worthy picture