Bacon-Leek Quiche
Ingredients
- For the base
- 150 grams Salted biscuit (crackers)
- 125 grams soft butter
- For the filling
- 1 small Leek
- 1 red paprika
- 1 Tbsp vegetable oil
- 70 grams Bacon (thinly sliced)
- ½ bunch parsley
- ½ bunch Chives
- 4 eggs
- 1 kilogram Quark
- 1 tsp Lemon peel
- 80 grams cornstarch
- 200 grams grated Emmentaler cheese
- salt
- peppers
- cayenne pepper
Preparation steps
Preheat oven to 170°C (approximately 340°F).
For the base: Grease springform pan. Put crackers in a freezer bag, close tightly and crush with a rolling pin to make fine crumbs. Mix crumbs with softened butter and knead together into a loose dough. Press dough securely into the base of the pan and refrigerate.
For the filling: Rinse and trim peppers, halve, remove seeds and ribs and cut into small cubes. Rinse leeks and also finely dice. Fry both in oil for about 6-8 minutes until all liquid has evaporated. Cut bacon into thin strips and fry crispy without fat. Rinse herbs, shake dry and chop finely. Separate eggs and beat egg whites until stiff. Combine quark with lemon zest, egg yolk, cheese and cornstarch. Add vegetables and herbs to quark mixture and fold in egg whites. Pour onto base, sprinkle with bacon and press lightly into the pan.
Place pan onto a baking sheet and slide quiche onto second rack from the bottom in the oven and bake for 70 minutes. Optionally cover with aluminum foil. Remove from oven and let sit for 10 minutes in the pan. Cut bacon for garnish in wider stripes and fry until crispy. Place on top of quiche, slice and serve sprinkled with parsley.
