Leek, bacon and brie quiche

Leek, bacon and brie quiche



  • 125g cold butter
  • 1 2/3 cup plain flour
  • 1 egg, chilled
  • 1 tbsp cold water


  • 4 rashers bacon, chopped roughly
  • 250g brie, sliced
  • 2 leeks, finely diced
  • 6 eggs
  • ½ cup cream
  • ½ cup milk
  • A sprig of thyme
  • Pepper


Make your pastry by combining the butter and flour into a food processor, pulse until it resembles sandy texture.

Add water and egg and pulse a few more times, the mixture will become a soft dough.

Roll into a disc, and cover with cling film or place in zip lock bag, and refrigerate for 1 hour or preferably overnight.

Preheat oven to 180°C.

Roll out pastry onto floured surface. Roll back onto a rolling pin, then roll out onto your greased pie tin and press into tin, leave some overhang if you like some lip as the pastry will shrink. Fill with pie weights or dried beans. Blind bake for 15 minutes until slightly browned at edges. Take out the beans/pie weights and leave to cool slightly whilst you prepare the filling.

Layer the bacon, leek and brie on the pastry, then in a separate bowl mix your eggs, cream, milk, thyme and pepper. Pour over the top of your quiche and bake for 20-25 minutes.


  • This is quite honestly the nicest quiche I’ve ever made or tasted.
  • I made it on a hot morning and kept it in the fridge all day and then warmed it gently and served with salad for dinner.
  • It would be yummy cold as lunch too.
  • This pastry recipe is enough for two quiches – or one extra large one.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’sbest recipe finder.

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