I cooked a proper dish today for lunch. It's been a long time since I've done that. I bake so much at the tea house that when I get home I'm very tired and can't imagine turning the stove on to cook at home. We've been reduced down to simple meals for Julien and I. I do take time to make square meals for Max but not for us.
I made this lovely bacon and leek quiche today and it was a vrai plaisir to eat it with my friend. I reminded myself that I used to love to cook.
So here's my easy bacon and leek quiche recipe, enjoy:
2 to 4 leeks, white part only, sliced
1/2 cup water
3 tablespoons butter
1 1/2 cups cream (I use Creme fraiche d'Isigny)
Pate Feuilletee (Marie brand is my favorite)
1/4 cup grated Emmental or Guyere
1 tablespoon butter
Bring 1/2 cup of water and butter to a boil, add leeks and a nice pinch of sea salt cook until liquid is gone. Caramelized leeks are delicious in this quiche so let all the liquid cook out before setting the leeks aside.
Cook bacon. I like to cook mine until it's a bit crispy. Drain and mix together with leeks. Set aside.
Wisk together eggs and cream. Throw in a splash of milk if you feel like it. Today, I threw in a splash of ranch dressing for the fun of it.
Roll out your pâte feuilletee. This is great because it speeds things up. If you feel up to making your own crust go for it. Marie is my favorite brand here in France.
Spread a layer of cheese in the shell and then add the leek and bacon mixture. Then add the egg mixture. Finally, add another later of cheese. I like to layer a bit of cheese on the crust because it's very good like that.
Bake at 180°C for 40 minutes. Serve with a nice green salad.