This quiche has its origins in French cuisine, specifically from the Lorraine region in northeastern France. This is the best known version of the quiche, since its combination of leeks and bacon causes an explosion of flavors. In fact, in past centuries this was an exquisite dish for great figures of the French monarchy. In this recipe we are going to teach you how to prepare it in individual tartlets, so that you can serve them as a starter to each of the guests. Keep reading and learn how to prepare tartlets stuffed with leek, bacon and cheese.
Ingredients to make Tartlets stuffed with leek, bacon and cheese:
- 1 unit of dough for quiche
- 1 unit of Leek
- 150 grams of Bacon or bacon
- 3 units of Eggs
- 200 grams of milk cream
- 150 grams of mozzarella cheese
- 1 pinch of Nutmeg
- 1 pinch of salt
- 1 pinch of pepper
- 1 unit of medium white onion
- 1 pinch of garlic paste
How to make Tartlets stuffed with leek, bacon and cheese:
1.Our first step is to pre-list the ingredients to make the leek tartlets. To make the short crust pastry, we advise you to visit our quiche dough recipe, where we explain the procedure step by step.
2.Take a pan over medium heat and add a little sunflower and olive oil, add the white onion and leek, all cut, and fry with salt, pepper and garlic paste to taste.
3.Once you see that the onions of our filling for the leek quiche are fried, add the bacon and fry these two ingredients very well. Remove them once you see that they are already golden and reserve them.
4.In this step, with the help of a rolling pin, we must stretch the dough and take it to the individual molds where we are going to make our stuffed tartlets. Prick with a fork so that the dough does not rise when they are baked.
5.Add a piece of aluminum foil and add any type of weight so that the dough does not rise in the oven, in this case I used some grains. Bake the tartlets for approximately 10-15 minutes at 180ºC or until you see that the dough is ready, remove from heat and set aside.
6.Meanwhile, we are making the filling for our leek quiche. In a bowl mix the eggs and the milk cream with a little garlic paste, salt, pepper and nutmeg to taste. Mix very well until the filling ingredients are integrated.
7.Add the bacon and the fried leeks in the bowl where we have the eggs and the milk cream already mixed, with the help of a whisk, mix very well.
8.Add the filling with the help of a spoon to each of the tartlets as shown in the photograph. You can serve these tartlets individually or cut them in half once they are completely finished so that diners share them, everything will depend on the rest of the menu.
9.Add the grated mozzarella cheese on top and take our bacon quiche to gratin at about 180ºC until the cheese browns.
10.Serve each of the leek, bacon and cheese tartlets decorating with sesame or amaranth seeds on top of each quiche, this will make the dish look very nicely decorated.
