Bacon and Leeks Quiche

To make the bacon and leek quiche in this recipe, you first need to cook the dough. Mix the flour with salt and sift through a sieve, then mix the flour with butter into small crumbs. Add the egg, water to the flour and butter crumbs and quickly knead the elastic dough. Wrap the dough in cling film and put in the refrigerator for 1 hour.

At this time, you can cook the filling. Cut the leeks into 1-1.5 cm cubes. Cut the bacon into cubes and fry in a heated pan. After the bacon is lightly fried, add the leek to it, pour in a small amount of vegetable oil, cover and simmer for 7-10 minutes.

Beat eggs with salt, pepper, milk and sour cream in a separate bowl.

Grease a baking dish well with butter, sprinkle with flour. Roll out the dough into a thin layer and lay out the prepared form with it. Poke a few holes in the dough with a fork and add the fried onions and bacon. Sprinkle with grated cheese on top and pour with a mixture of eggs, sour cream and milk.

Bake bacon and leek quiche at 200°C (390°F) 35-40 minutes. After baking, let the quiche rest in the oven for 10 minutes, and then serve.