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Leek and bacon tortilla quiche recipe

Leek and bacon tortilla quiche recipe

2 ratings

This nifty cheat's quiche uses a tortilla wrap in place of pastry, making it far quicker and easier to assemble. It's bursting with classic quiche flavours and is great cold the next day. See method

  • Serves 4
  • Takes 55 mins
  • 314 calories / serving

Ingredients

  • 200g smoked bacon, roughly chopped
  • 1 leek, finely chopped
  • 1 onion, finely chopped
  • ½ tsp vegetable oil, for greasing
  • 1 tortilla wrap
  • 5 eggs, beaten
  • 75ml milk
  • 350g frozen fine green beans
  • 1 garlic clove, finely chopped
  • ½ lemon, juiced
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1315kj
    314kcal     16%

  • Fat

    16g 23%

  • Saturates

    5g 24%

  • Sugars

    8g 8%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 17g Protein 23g Fibre 6g

Method

  1. Heat a lidded frying pan over a high heat and dry-fry the bacon for 6-8 mins until crispy and golden. Transfer to a plate and set aside. Add the leek and onion to the pan, reduce the heat to low-medium and fry in the bacon fat for 5-10 mins, stirring occasionally, until soft. 
  2. Preheat the oven to gas 6, 200°C, fan 180°C and place a baking sheet inside to heat up. Brush a deep 20cm round tin with oil, then line with the tortilla, pushing into the edges.
  3. Beat the eggs in a mixing bowl and stir in the milk, cooked bacon, leeks and onion; season, then pour into the tortilla-lined tin. Transfer to the oven on top of the hot baking sheet and bake for 25-30 mins until cooked through and set in the middle. 
  4. Meanwhile, boil the green beans in a pan of water to pack instructions. Drain then stir through the garlic and lemon juice. Serve alongside the quiche.

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