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Cook Time

1 h 35 min

Description

This hearty cheese and leek tart is an absolute classic and tastes simply delicious! I like to make it for brunches or as a savory side dish for grilling. The leek and bacon harmonize perfectly with the spicy cheese and the creamy custard. The preparation is a bit more complex, but it's definitely worth it. If you like it a little faster, you can of course use a ready-made dough. The tart tastes especially delicious warm, but it is also a pleasure when cold. A great recipe for all cheese lovers!

Ingredients (10 ingredients)

Preparation (8 steps)

Preheat oven

Preheat the oven to 180°C top/bottom heat.

Prepare leek

Clean 300 g leek, wash very well and cut into fine rings up to the light green.

Prepare bacon and cheese

Cut 100 g belly bacon into small cubes and grate 150 g Emmentaler cheese in one piece on the coarse side of the kitchen grater.

Sauté bacon and leek

Thermomix® Setting

5 min/248°F/Speed 1 120

Put 30 g butter into the mixing bowl and melt for 3 min./120°C/speed 1. Then add the diced belly bacon and the leek rings and sauté for 5 min./120°C/speed 1.

300

Prepare egg-cream mixture

Thermomix® Setting

20 sec/Speed 3

Put 4 eggs, 200 g cream, 1/2 tsp salt, 1 pinch of pepper and 1 pinch of freshly grated nutmeg into the mixing bowl and mix for 20 sec./speed 3.

Mix cheese and leek-bacon mixture

Thermomix® Setting

10 sec/Speed 2 Linkslauf Reverse

Add the grated cheese and the leek-bacon mixture to the egg-cream mixture in the mixing bowl and mix for 10 sec./speed 2 reverse.

Spread filling

Spread the mixture on the pre-baked dough in the quiche dish.

Bake quiche

Place the quiche in the preheated oven on the second rack from the bottom and bake for approx. 35 minutes until the custard has set and the quiche has a golden yellow color.