Bacon and Leek Deep-Dish Quail Egg Quiche

Bacon and Leek Quail Egg Quiche

https://www.countryliving.com/food-drinks/a19040571/deep-dish-bacon-and-leek-quiche-recipe/

If you have an upcoming special event, our Bacon and Leek Deep-Dish Quail Egg Quiche recipe should do the trick! We all like to celebrate in style, though nothing beats home-made food, especially when it’s incredible!

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? Fortunately, this French-inspired deep-dish quail egg quiche will take decadence to a whole new height! We’ve carefully compiled a dish made out of the most delectable ingredients. Basically, every component of this dish bombards your senses. Trust us, 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 sweet 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. The nutritional profile for this Bacon and Leek Deep-Dish Quail Egg Quiche is just as pleasant to look at, as it is to stare at the quiche while it cools down. Packed with protein, carbs, and fiber, this is surely a great way to start off your day. Whether you serve this for breakfast, brunch, or lunch, you simply cannot go wrong. Although, we 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, we cannot guarantee you’ll get the same result. Some types of crusts and foods work best as intended. Still, you can make the pie 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. Though, doing this may not pair well with the filling in terms of flavor balance.

Tips To Excel At This Recipe:

A very important thing to consider is temperature. The entire recipe revolves around this element. And we’re not just talking the oven temperature! Generally speaking, the 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 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 Deep-Dish Quail Egg Quiche recipe is absolutely divine!

How To Make This Bacon and Leek Deep-Dish 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 us 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 quiche is dense, has incredible texture, and to top it off, it has bacon!

[rank_math_rich_snippet]

Start by taking the dough out of the fridge. You have to keep the pie dough refrigerated. This holds true for all pre-made, store-bought doughs. Keep them cool and work with them fast once out of the fridge. Roll the dough between 2 pieces of parchment paper into a 16-inch circle. Then, transfer it to a 9-inch springform pan. Lift and press the dough into the bottom and up the sides of the pan. Put it back into the fridge and chill it for an additional hour.

Next, take the dough out of the fridge again and poke the bottom and sides with a fork. Line it with nonstick foil, leaving about 4 inches to hang over the springform. Fill it with baking beans or pie weights. Put it back into the refrigerator for 20 minutes.

While the dough chills again, preheat your oven to 425 degrees Fahrenheit. Take your dough out of the fridge and bake it for 15 minutes. We’re looking to bake it in order for a crust to form. Take it out of the oven after the 15 minutes have passed. Remove the foil and pie weights. Then, cover only the edges with foil and put it back into the oven. You will bake it for 8 to 12 minutes, until completely dry. Be sure to reduce the heat to 325 degrees Fahrenheit.

While your pie is 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. Discard the fat from the skillet, except for 2 tablespoons.

Next, add leeks 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 heat and let it cool.

Grab a medium-sized bowl and crack the quail eggs in it and whisk. Add the cream, milk, mustard, nutmeg, and 1/4 teaspoon salt and pepper. Fold in the Gruyere, parsley, and cooked leeks.

Scatter the bacon on the bottom of your pie crust. Top it with the quail egg mixture. Then, wrap the pan with foil and place on a large rimmed baking sheet. Bake until the set around the edge, but still wobbly in the middle. If you insert a knife into the center, it should come out with no runny eggs attached. This should take about 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and let it cool down in the pan at least 30 minutes before unmolding.

If you like French cuisine, you’ll definitely like our bacon and leek deep-dish quail egg quiche! Let us know what you think of our recipe. Don’t forget to share it with your friends, if you’ve liked it!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.