Quiche with leeks and bacon

Craving something quick, delicious, and perfect for any time of day? Look no further than this quiche!

It’s packed with savory goodness and ready in no time, making it ideal for lunch, dinner, or even a tasty takeaway treat.

The combination of leek and crispy bacon is a flavor match made in heaven, and the flaky crust just ties it all together.

Not a fan of bacon? No worries! You can easily make it vegetarian by simply skipping the bacon.

Either way, you’ll end up with a dish that’s perfectly satisfying. 😋

Pop it in the oven, and you’ve got a meal that’s both cozy and impressive.

Ingredients:

• 1 pizza dough
• 2-3 pieces of leek (if they are big, 2)
• 800 g sour cream
• 250 g bacon
• 200 g mozzarella
• 3 large eggs or 4 small ones
• 2-3 small peppers (or 1-2 regular ones)
• Tomatoes for garnish
• fresh dill
• 50 g butter
• salt + pepper

Preparation:

Preheat the oven to 180°C and allow it to fully heat. Place the dough in a baking pan with a removable bottom, then use a fork to prick the base. Bake for about 10 minutes, or until lightly golden, to give it a head start before adding the filling.

While the dough is baking, prepare the filling. Wash the leek, slice it, and sauté it in a wok with butter until softened. Remove from the wok and set aside to cool. In the same wok, fry the bacon until crispy, then remove and let it cool slightly.

In a large bowl, combine the sour cream, bacon, sautéed leeks, finely chopped dill, eggs, grated mozzarella, and diced peppers. Season with salt and pepper, then mix everything together thoroughly.

While the dough is still warm, remove it from the oven (don’t turn off the oven) and pour the mixture over the crust. Use a spoon or spatula to spread it evenly, then top with slices of tomato.

Place it back in the oven for about 40-45 minutes, or until the tart is golden and perfectly browned on top.

If you try the recipe, let me know how you liked it! 😊

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