My mother first found this recipe years ago in a magazine, and it quickly became a family favorite. The dough is made with a splash of white wine, just like the savory tarts from Alsace — giving it a delicate, flavorful base that pairs perfectly with the rich leek and bacon filling.
Ingredients:
For the dough:
- 100 g butter
- 200 g all-purpose flour
- ½ teaspoon salt
- 3 tablespoons white wine
- 2 leeks
- 150 g bacon
- 200 g cheese (such as Emmental or Gruyère)
- 250 g sour cream
- 4 eggs
- Salt, pepper, nutmeg
Instructions:
Dough:
Knead together the butter, flour, salt, and white wine until a smooth dough forms. Wrap in plastic wrap and refrigerate for about 1 hour.
Roll out the dough on a lightly floured surface and line a greased 26 cm (10-inch) springform pan with it. Prick the bottom several times with a fork.
Pre-bake the crust in a preheated oven at 400°F for about 10 minutes. Remove from the oven and let cool slightly.
Filling:
Clean the leeks thoroughly and slice them into thin rings.
Dice the bacon and fry it in a pan until crispy. Add the leek rings and sauté in the bacon fat for about 5 minutes until softened.
Grate the cheese.
In a bowl, combine the leeks, bacon, and cheese. Spread the mixture evenly over the pre-baked crust.
In another bowl, whisk together the sour cream and eggs. Season with salt, pepper, and freshly grated nutmeg. Pour the mixture evenly over the filling.
Bake the quiche in a preheated oven at 350°F for about 40 minutes, until golden and set.