This bacon and leek quail egg quiche recipe should do the trick if you have an appetite for finer recipes! And it also is the perfect dish for a special meal. In my opinion, nothing beats homemade food!
And what better way to start 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 Maasdam cheese compliments the dish with a pleasant, nutty flavor that cuts through the rich cream. The leek also serves an important role: it provides the perfect hint of sweetness and spicy.
The French not only excel at being romantic and having great taste in food but also know how to eat well. Whether you serve this for lunch or dinner, you simply cannot go wrong.
If you happen to be on a diet, certain ingredients used in this recipe will probably 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. You can make another crust yourself. 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 seem 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
- 250 g bacon cubes
- 1 leek large
- 200 g sour cream or heavy cream
- 200 g Maasdam grated
- 1 sprig dill chopped
- ½ tsp nutmeg powder
- 175 g whole wheat flour
- 75 g butter
- 6 tbsp water up to 10
- 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 deep baking dish with it. Make sure the dish has been greased and dusted. Press the dough into the bottom and up the sides of the dish. 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.
- Next, add the chopped leek to the bacon and season with salt and pepper. Cook until soft for about 7 minutes, stirring occasionally.
- Grab a mixing bowl and put the quail eggs in it and whisk them. Add the sour cream, nutmeg, salt, and pepper. Mix in the grated Maasdam cheese and, chopped dill.
- Scatter the bacon and leed mix on the bottom of your pie crust. Top it with the quail egg mixture. Mix everything very carefully, without pressing down. Then, slide it into the oven. Bake for about 30 to 35 minutes. Remove from the oven and let it cool down in the pan at least 30 minutes before unmolding. Remove the excess crust (entirely optional).
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 I mean in this particular case, however, is the working temperature.
For example, the dough needs to be kept cool at all times. That’s why you should keep it in the fridge for at least 30 minutes before you roll it. 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 a little more time in the kitchen, taking the dough in and out of the oven. Even though it will take you some time, 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!