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Bacon, courgette & leek quiche
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1/2 tbsp sunflower oil
4 rashers unsmoked streaky back bacon, chopped
400g leeks, trimmed and thinly sliced
5 British Blacktail Large Free Range Eggs, beaten
70g half fat crème fraîche
70g 50% reduced fat Cheddar, grated
4 Santa Maria Plain Flour Tortillas
1 small courgette, coarsely grated
1. Preheat the oven to 180°C, gas mark 4 and place a baking sheet inside to heat up. Add the sunflower oil to a nonstick, 20cm ovenproof frying pan. Add the bacon and fry for 3 minutes over a medium heat. Add the leeks and a pinch of salt and continue to cook for 6-7 minutes. Transfer to a plate, cleaning the pan as you do so.
2. In a bowl, combine the eggs, crème fraîche and cheese. Season. Carefully lay the tortilla wraps into the base of the frying pan, overlapping in the centre but making sure each wrap covers a quarter
of the side of the pan. Scoop in the bacon and leek mixture, followed by the courgette, then pour over the egg and crème fraîche mixture.
3. Place the pan on the baking tray in the oven and cook for 35-40 minutes, until the egg is set and slightly golden. Leave to cool slightly before cutting into wedges to serve, with a dressed side salad if liked.
You can customise the filling of this quiche depending on the season and what you have in the fridge. Mix and match the vegetables or try different cheeses such as a blue, some crumbled feta or perhaps some goat’s cheese.
Typical values per serving:
1 of your 5 a day/high in protein
This recipe was first published in October 2020.