Bacon & Leek Quiche

Buttery pastry, smoky bacon and tender leeks — this quiche is comfort food at its finest, delicious hot or cold.

Serves 8

Ingredients:

11.2 oz. (320g) pack shortcrust

pastry

For the filling:

7 oz. (200g) bacon, chopped

2 leeks, white & tender green

parts only, sliced

1 tsp. thyme leaves, chopped

salt & ground white pepper

3.5 oz. (100g) cheddar cheese,

shredded

3 eggs

4 fl oz. (120ml) milk

3.9 oz. (110g) garlic & herb

Philadelphia cream cheese,

low fat

4.2 oz. (120g) Greek yogurt

chopped chives, to garnish

Method:

Preheat the oven to 400°F (200°C).

Roll out and line a 10” (25cm) tart tin with the shortcrust pastry and pre-

cook/blind bake the pastry case for 10-15 minutes according to instructions

on the packaging.

In a large skillet, cook the bacon over medium/high heat for around 7

minutes, stirring regularly until the bacon browns and is crisp. Remove the

bacon from the skillet and set aside.

Drain off the excess fat from the skillet and add the leeks and thyme, season

with salt and pepper. Cook over medium heat for 5 minutes, stirring

occasionally, until the leeks have softened but are not brown. Transfer the

leeks to a bowl and set aside to cool.

Once cool, stir in the crispy bacon and cheddar cheese, and spread the

mixture evenly across the base of the pastry case.

In a bowl, whisk the eggs with the milk, cream cheese and Greek yogurt, and

season with salt and white pepper. Pour the egg mix over the bacon and

leeks and place the quiche into the oven to bake for about 30 minutes until

the center has set.

Once cooked, transfer the quiche to a wire rack and let it cool for 15 minutes,

before slicing and serving.