Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Bacon, Potato and Leek Quiche
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- Level: Intermediate
- Total: 5 hr 20 min (plus cooling)
- Active: 1 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 731
- Total Fat
- 56 g
- Saturated Fat
- 31 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 258 mg
- Sodium
- 669 mg
- Level: Intermediate
- Total: 5 hr 20 min (plus cooling)
- Active: 1 hr 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 731
- Total Fat
- 56 g
- Saturated Fat
- 31 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 258 mg
- Sodium
- 669 mg
Ingredients
For the Crust:
For the Filling:
Directions
- Make the crust: Pulse the flour and salt in a food processor to combine. Add the butter and pulse until it looks like coarse meal. Add 6 tablespoons ice water and pulse until the dough comes together, adding more water 1 tablespoon at a time if necessary. Form the dough into a disk, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
- Roll out the dough on a lightly floured surface into a 14-inch round. Carefully transfer the dough to a 9-inch springform pan. Press into the pan, letting any excess dough hang over the top. Prick the dough with a fork, then refrigerate until firm, about 1 hour.
- Position racks in the bottom and middle of the oven and preheat to 350 degrees F. Line the dough with parchment and fill with pie weights or dried beans. Put the springform pan on a baking sheet and bake on the bottom oven rack until the crust is lightly golden around the edges, 35 to 40 minutes. Remove the parchment and weights and bake until the crust is golden brown, about 40 more minutes. Brush the beaten egg all over the crust (reserve the leftover egg wash) and bake 5 more minutes. Let cool slightly, then carefully trim off the overhanging dough with a serrated knife.
- Meanwhile, make the filling: Put the potatoes in a medium saucepan, cover with water, season with salt and bring to a boil. Reduce to a simmer and cook until just tender, 5 to 7 minutes; drain. Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Spoon off all but 2 tablespoons of the fat and add the leeks, thyme, a pinch of salt and a few grinds of pepper. Cook until the leeks are soft, 5 to 7 minutes. Remove from the heat and gently stir in the potatoes.
- Assemble the quiche: Reduce the oven temperature to 325 degrees F. Blend the eggs (including the reserved egg wash), heavy cream, milk, 1 1/4 teaspoons salt and 3/4 teaspoon pepper in a blender until smooth. Fill the crust with half of the bacon-potato mixture and half of the cheese, then pour in half of the egg mixture. Repeat with the remaining bacon-potato mixture, cheese, and egg mixture. Bake on the middle oven rack until the quiche is set and golden on top, about 1 hour 40 minutes. Let cool at least 1 hour before serving, then remove the springform ring.
