Chris Eden’s Three-Cornered Leek Quiche
Michelin-starred Chef Chris Eden has created a truly royal dish using our utterly desirable Rich Yolk eggs - a delicious quiche fit for our king! Made with three-cornered leek flowers, personally hand-picked by his boys. This quiche is sure to impress even the most discerning palate.
  • Serves:

Ingredients

Instructions

  1. Preheat your oven to 180°C.
  2. Line a tart ring with your rolled-out shortcrust pastry and blind bake it for 10-15 minutes, until golden brown.
  3. In a frying pan, cook the diced bacon until crispy. Remove from heat and set aside.
  4. In a mixing bowl, whisk together the eggs, double cream, and clotted cream until well combined.
  5. Add the cooked bacon and grated Gouda cheese to the egg mixture and stir well.
  6. Pour the mixture into the baked tart shell and bake at 160°C for 25-30 minutes, until golden brown and set.
  7. Once the quiche is done, remove it from the oven and let it cool slightly.
  8. Garnish with three-cornered leek flowers and extra-grated Gouda cheese.
  9. Slice and serve warm or at room temperature.