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Leek and bacon tortilla quiche recipe
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2 ratings
This nifty cheat's quiche uses a tortilla wrap in place of pastry, making it far quicker and easier to assemble. It's bursting with classic quiche flavours and is great cold the next day. See method
Ingredients
- 200g smoked bacon, roughly chopped
- 1 leek, finely chopped
- 1 onion, finely chopped
- ½ tsp vegetable oil, for greasing
- 1 tortilla wrap
- 5 eggs, beaten
- 75ml milk
- 350g frozen fine green beans
- 1 garlic clove, finely chopped
- ½ lemon, juiced
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1315kj
314kcal
16%
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Fat
16g
23%
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Saturates
5g
24%
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Sugars
8g
8%
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Salt
2g
33%
of the reference intake
Carbohydrate 17g
Protein 23g
Fibre 6g
Method
- Heat a lidded frying pan over a high heat and dry-fry the bacon for 6-8 mins until crispy and golden. Transfer to a plate and set aside. Add the leek and onion to the pan, reduce the heat to low-medium and fry in the bacon fat for 5-10 mins, stirring occasionally, until soft.
- Preheat the oven to gas 6, 200°C, fan 180°C and place a baking sheet inside to heat up. Brush a deep 20cm round tin with oil, then line with the tortilla, pushing into the edges.
- Beat the eggs in a mixing bowl and stir in the milk, cooked bacon, leeks and onion; season, then pour into the tortilla-lined tin. Transfer to the oven on top of the hot baking sheet and bake for 25-30 mins until cooked through and set in the middle.
- Meanwhile, boil the green beans in a pan of water to pack instructions. Drain then stir through the garlic and lemon juice. Serve alongside the quiche.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.