Deep leek and potato quiche

A recipe from cooking-ez.com

For 1 quiche, you will need:

• 1 300 g Shortcrust pastry (pâte brisée)
• 2 250 g cooked potatoes
• 3 40 g Comté cheese
• 4 40 g Cheddar cheese
• 5 500 g Quiche filling mixture
• 6 1 leek
• 7 1 spring onion (scallion)
• 8 2 tablespoons olive oil
• 9 200 g small pieces of bacon
• 10 salt
• 11 pepper
• Total weight: 1,705 grams

Times:

Preparation	Resting	Cooking	Start to finish
48 min.	5 min.	43 min.	1 hour 36 min.

Step by step recipe

1	We'll be using a deep 8 inch (20 cm) dessert ring, rather than a tin or mould for this quiche. Roll out 300 g Shortcrust pastry (pâte brisée) to the size of the ring + the height of the sides.
2	Sit the ring on a sheet of cooking parchment laid on a baking sheet. Line the ring with the pastry, leaving the excess hanging over the edge, and put to wait in the fridge.
3	Slice 250 g cooked potatoeses. Set aside.
4	Grate 40 g Comté cheese and 40 g Cheddar cheese.
5	Prepare 500 g Quiche filling mixture. Set aside.
6	Prepare 1 leek and chop finely. Do the same with 1 spring onion (scallion). Set aside.
7	Pour 2 tablespoons olive oil into a frying pan on high heat. When good and hot, add 200 g small pieces of bacon. Fry until nicely browned, then transfer to a plate, leaving the fat in the pan. Put the pan back on the heat.
8	Add the chopped onion and cook in the bacon fat for 1 minute.
9	Add the leek, salt and pepper. Cook for a few minutes until the leek becomes translucent.
10	Then add the bacon...
11	...and the sliced potatoes. Mix well. Turn off the heat.
12	Preheat the oven to 390°F (200°C). Take the pastry case in its ring, now very cold, out of the fridge, and trim off any excess pastry. Prick all over the bottom of the pastry with a fork.
13	Fill with the vegetable and bacon mixture.
14	Scatter the grated cheese evenly over the top.
15	And pour over the quiche filling mixture.
16	Bake for about 30 minutes.
17	Leave to cool for 5 minutes before slipping off the ring and use the paper to help slide the quiche onto its serving plate.
18	Slice into portions to suit your own and your guests' appetites.

Remarks

If spring onions are out of season, use a normal onion. In this case, add a touch of green, if possible, with some chopped parsley at stage 10.
For the two cheeses, if you don't have Comté or Cheddar, use another cheese of your choice, but preferably a hard-paste type, with a strong flavour, such as Parmesan or mature mimolette.

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