Cook with Cooper
Created Dec 6, 2022
Last updated Feb 11, 2026

Bacon and Leek Quiche

8 Servings

In the bowl of a food processor

  • 250 g plain flour
  • 110 g cubed cold butter
  • 30 ml poppy seeds
  • 1 pinch salt
  • 60 ml water

In a small dish

  • 1 knob butter

In a medium bowl

  • 6 rashers smoked bacon, diced medium
  • 1 large leek, halved, sliced thinly, and washed
  • 1 bunch fresh chopped parsley

In a large bowl

  • 6 eggs
  • 500 ml double cream

In a medium bowl

  • 100 g grated cheddar cheese
  • 100 g soft goats cheese

On hand

  • Pepper, to taste
  1. Blitz flour, salt, poppyseeds and butter in a food processor until like breadcrumbs
  2. Gradually add water and mix until a dough is just formed
  3. Form into a ball, and allow to rest at least 3 hours and up to overnight in the fridge
  4. Preheat oven to 392F (200C)
  5. Dust your work surface with flour. Roll out the pastry until it is as thin as a loonie. Ease into a 24cm pie or tart shell, push into corners, and trim away the edges
  6. Place wax paper over the pie shell and fill with dry beans or rice. Rest in fridge for 30 minutes. Bake the pastry for 10 minutes, then remove the wax paper and rice / beans. Cook for 5 minutes more
  7. Turn the oven down to 320F (160C)
  8. Fry the bacon and leek in a pan with the knob of butter and plenty of black pepper. Toss in the parsley and put the mixture into a sieve to drain any excessive liquid
  9. Spoon the filling into the pie shell and spread evenly
  10. Whisk the eggs and double cream in a bowl and season with salt and pepper. Pour the egg mixture over the leek and bacon until it almost reaches the top of the pie shell
  11. Scatter the top with cheddar cheese and dots of goat cheese
  12. Bake the quiche for 45 minutes until the egg has just a slight wobble and is golden all over

Notes