BACON, LEEK, AND PORCINI QUICHE
Steps:
- In a small saucepan, bring about a cup of water to a boil. Remove from heat. Add dried porcinis and soak for 30 minutes. Drain well and blot with paper towels. Chop coarsely and set aside. Line two 9-inch pie pans with pie crust pastry. Crimp the top edges and set aside. In a skillet, fry the diced bacon over medium high heat. Before bacon gets too crisp, add chopped leeks and garlic. Saute the whole mixture until the leeks are tender. Remove from heat and cool slightly. While the veggies & bacon are cooking, grate cheeses and mix them together well, then divide in two. Layer the first half of the cheese in the bottom of each pastry lined pie pan. Split the bacon/leek mixture between the two pies, and layer it on top of the cheese. Likewise, split the mushrooms in half and layer those on top of the other veggies. Split the remaining cheese between the two pies and layer it on top of the veggies and mushrooms. In a medium sized bowl, crack open all the eggs. Add the half and half, salt, and pepper. (depending on what veggies I use, sometimes I add 1/2 teaspoon or so of curry powder or other herbs) Whisk it all together to blend well. Pour half of the egg mixture into each pie. Carefully slide the pans into a preheated 400 degree oven. Bake for35-45 minutes, or until custard is set in the middle and the pies are starting to brown on top.
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Jamilah Blue
[email protected]This quiche was easy to make and turned out great. I followed the recipe exactly and it came out perfect.
Audrey Elikem
[email protected]I'm not a quiche person, but this one was really good. The flavors were well-balanced and the crust was flaky. I would definitely recommend this recipe.
Info & Fun World
[email protected]This quiche was amazing! I loved the combination of bacon, leeks, and porcini mushrooms. The crust was perfect. I will definitely be making this again.
Rahul Patel
[email protected]Overall, this was a good quiche. I would make it again, but I would make a few changes.
Jay Harris Watson
[email protected]The crust was a bit soggy. I would recommend blind-baking the crust before adding the filling.
Swabby Kays
[email protected]The quiche was a bit bland. I would recommend adding more herbs or spices.
Ammar Rajpoot
[email protected]This quiche was a bit too salty for my taste. I would recommend using less bacon or salt.
Mehnaz Koosar
[email protected]I've made this quiche several times and it's always a hit. It's a great dish to serve for breakfast, lunch, or dinner.
Moataz Erfan
[email protected]This quiche was delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.
A Sierra
[email protected]I made this quiche for a brunch party and it was a huge success. Everyone loved it. I will definitely be making it again.
Hrkhan Hrkhan
[email protected]This quiche was easy to make and turned out great. I followed the recipe exactly and it came out perfect. The bacon and leeks were a delicious combination.
Nikholai Cunin
[email protected]I'm not a big fan of quiche, but this one was really good. The flavors were well-balanced and the crust was perfect. I would definitely recommend this recipe.
Amalia Guerra
[email protected]This quiche was a hit with my family! The bacon, leeks, and porcini mushrooms gave it a rich and flavorful taste. The crust was flaky and buttery. I will definitely be making this again.