My mum and I LOVE this quiche. It may not look like much, but any time we make it we end up making pigs of ourselves and finishing the whole thing. I can't for the life of me remember where we first got the recipe from, but we haven't referred to it in years - partly because it's such a simple recipe, and partly because we've made it so many times. I made it for J last weekend and yep, none was left over.
Bacon and Leek Quiche
1 sheet of puff or shortcrust pastry
1 leek, finely sliced
150-200g bacon, finely diced
1 cup cream
grated cheddar cheese
any herbs you like, or maybe a little sweet chilli sauce
Grease a pie pan, press the pastry into it firmly and trim the excess. If you're using puff pastry I find it's better to blind-bake it for 10-15 minutes first. Fry the leek and bacon until leek is soft and bacon is just turning crispy. Mix the eggs with the cream in a jug along with any chopped herbs or sauce you like. Scatter the bacon mixture over the base of the pastry, then gently pour over the cream mixture. Spread a little grated cheese over the top, and bake at 180C for 20-30 minutes (depending on the depth of your quiche) until cooked.
Serve it up with some salad. I was lazy and went with a fairly pedestrian salad this night, with just lettuce, tomato, cucumber, capsicum and cheese, with a basic balsamic and olive oil dressing. But meh, it was only there to try and kid myself that it was a healthy meal. You know, what with all that bacon and cream and cheese.