Bacon, Leek, and Raisin Quiche

Hi Everyone,

I was so blown away by farmers market, I love talking to the growers, they know the bits and bobs of their produce which means you will get extra tips in getting the best out of their produce. I went to Victoria Market, during my short trip to Melbourne last time, I have to say I couldn't stop Aww, and Ooow-ing every 3-4 meters away. Seeing cured meats being hanged,  all sorts of cheese, and the bread, oh the bread, I love seeing artisan breads lying around the counter, and many more, you name it! I had a sudden urge to relocate to Melbourne that day. Melbournians you are extremely lucky! :D

Talking about farmers markets, I went to Eveleigh Market the other day, although I couldn't feel the same excitement and joy as before, but I still enjoyed my trip. I remembered clearly the first breakfast I had on that day was prosciutto with raisin quiche. Let me tell you, it was superb, the savoury-ness of the prosciutto was nicely balanced by the raisins. For me, the raisins were an element of surprise, I never thought they would pair up nicely in any sort. Yes, don't judge the book by its cover. Anyway, for someone who invent this beauty, I love u! For giving me a different, yet flavoursome, yet delicious quiche to love :D

So, here is my rendition to that lovely beast. I hope I do you proud ^^

Bacon, Leek, and Raisin Quiche

Ingredients

100 g Leek, chopped

60 g Bacon, diced

45 g Raisin

60 g Tasty cheese, grated

2 Eggs

125 ml Milk

1 sheet of shortcrust pastry, thawed as directed

Oil
Black pepper
1 tsp thyme

Directions:

1. In a pan, heat 1 tbsp of oil, add leeks, cook in a medium-low heat, until softened, set aside

2. In another pan, heat 1 tbsp of oil, add bacon and cook until just slightly golden, set aside

3. Pre-heat the oven to 180C

4. Cut the shortcrust pastry into 4 small squares
5. Line the pastry tin (I used 12 cm diameter pastry tin), prick the base with a fork

6. Meanwhile, mix together, egg, milk, grated cheese, black pepper, and thyme
7. Divide the leek, bacon, and raisin among 4 pastry tins
8. Pour the egg mixture into the filled pastry tins
9. Place them in the oven, and bake it for 20 minutes or until golden brown

 


'Till then,