If you have an upcoming special event, this bacon and leek quail egg quiche recipe should do the trick! We all like to celebrate in style, though, in my opinion, nothing beats homemade food!
Special events should be marked by delectable bites. And what better way to celebrate these events than by turning to our French brothers and sisters for inspiration? This quail egg quiche takes culinary hedonism to a whole new height!
I’ve carefully compiled a dish made out of the most delectable ingredients. Basically, every component of this dish bombards your senses, in the best of ways, of course. Trust me, this quiche is literally mouth-watering! The bacon adds a very satisfying salty and smoky flavor, while the gruyere cheese compliments the dish with a pleasant, yet sharp, flavor that cuts through the rich cream. The leeks also serve an important role: they provide the perfect hint of sweetness and spicy.
The French not only excel at being romantic and having great taste in food but they also know how to eat good, as well. Whether you serve this for breakfast, brunch, or lunch, you simply cannot go wrong. Although, I definitely recommend you should serve it for either brunch or lunch.
If you happen to be on a diet, certain ingredients used in this recipe will be off-limits. Fortunately, you can swap them with other ones. However, if you do that, I cannot guarantee you’ll get the same result. Some types of crusts and foods work best as intended. Still, you can make the crust yourself, instead of buying one from the store. This will allow you to use almond flour instead of wheat, especially if you’re on the keto diet.
HOW TO MAKE THIS BACON AND LEEK QUAIL EGG QUICHE
This particular recipe has obvious French origins, especially for those who are already familiar with French cuisine. While the cooking time can be a little intimidating, let me reassure you, this recipe is worth it!
The preparation is really simple. Just follow the steps below you’ll prepare an absolutely delicious and savory French meal in no time! This quail egg quiche is dense, has incredible texture, and to top it off, it has bacon!
Bacon And Leek Quail Egg Quiche
- 30 quail eggs
- 7 oz bacon cubes
- 2 leeks large
- 1 cup sour cream or heavy cream
- 1 tbsp mustard Dijon is recommended
- 7 oz Gruyere grated
- 1 tsp nutmeg powder
- 6 oz all purpose flour
- 3 oz butter
- 3 tbsp water
- Start with the dough. Just combine the flour, the butter and a pinch of salt until you obtain a crumbly mass. Add the water and knead until you obtain a sticky dough. Form it into a ball and refrigerate it for 30 minutes.
- Roll the dough and line a fluted baking dish or a springform with it. Press the dough into the bottom and up the sides of the pan. Poke it with a fork and cover it with parchment paper, up the sides as well.
- Fill it with baking weights and blind bake the crust for 10 minutes in a preheated oven. (320 degrees Fahrenheit or 160 degrees Celsius)
- While the crust is blind baking, start cooking your bacon. Grab a large skillet and over medium-high heat, stir your bacon occasionally until crisp. This should take about 7 to 8 minutes. Transfer it to a plate lined with a paper towel to absorb the extra fat. Keep the fat in the skillet but not more than 2-3 tablespoons.
- Next, add the leeks to the fat and season with salt and pepper. Cook until soft for about 7 minutes, stirring occasionally. Then, add the thyme and cook for another minute. Remove from the heat and let it cool.
- Grab a medium-sized bowl, crack the quail eggs in it and whisk them. Add the sour cream, mustard, nutmeg, salt, and pepper. Mix in the Gruyere cheese, chopped parsley and, cooked leeks.
- Scatter the bacon on the bottom of your pie crust. Top it with the quail egg mixture. Then, slide it into the oven. Bake until it sets around the edges, but still wobbles a little in the middle. If you insert a knife into the center, it should come out with no runny eggs attached. This should take about 30 minutes. Remove from the oven and let it cool down in the pan at least 30 minutes before unmolding.
Tips To Excel At This Recipe
A very important thing to consider is temperature. The entire recipe revolves around this element. And I’m not just talking about the oven temperature! Generally speaking, temperature has a central role in cooking just about anything. After all, the right temperature can cook or burn your bacon. Likewise, not going hot enough can undercook your bacon and leek quail egg quiche. What we mean in this particular case, however, is the working temperature.
For example, the pie dough needs to be kept cool at all times. That’s why you should keep in the fridge for a couple of hours before you start working on your pie. Whenever you use this type of dough, or literally any type of store-bought dough, you need to keep it cool. It doesn’t matter if you’re making pastry or not. Always work with chilled dough!
A second important aspect you need to take into consideration is blind-baking. This way the crust will get that beautiful golden-brown color while coming out nice and flaky. Of course, this means you will spend more time in the kitchen, taking the dough in and out of the oven while covering parts of it and uncovering others. Believe us, it is worth it! Even though it will take you over 2 hours, this bacon and leek quail egg quiche recipe is absolutely divine!
If you like French cuisine, you’ll definitely like my quail egg quiche! Let me know what you think of this recipe. Don’t forget to share it with your friends, if you’ve liked it!