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Some kitchen creations bring back wonderful family memories, and my leek and bacon tart is definitely one of them. It's a true treat that blends the silky sweetness of leeks with smoky bacon bits. I whip this up regularly when friends come over, and they always ask for seconds.
Delightful dish that melts hearts
The amazing smell hits you when you take the lid off after baking. The leeks get this melt-in-your-mouth feel, all wrapped up in creamy eggs and milk. The bacon adds that smoky kick while the cheese forms an irresistible golden top that nobody can turn down.
Shopping list
- 500 g leek whites: Cut them into cute one-centimeter rounds.
- 350 g smoked bacon bits: They're the key to that bold flavor.
- 1 onion: Thinly sliced for extra tenderness.
- 2 eggs: The freshest you can find.
- 300 ml milk: Makes everything wonderfully creamy.
- 100 g grated Swiss cheese: I love when it turns golden brown.
- Salt and pepper: Add as much as you like.
Kitchen magic
- Leeks first
- Cut them up, wash them and toss them in boiling water for 8 minutes. A quick ice bath keeps their pretty green color. Make sure to drain them well.
- Perfect pair
- Brown the bacon while the onion gets clear. Then my leeks join in to create a tasty mix.
- Magic mixture
- I mix eggs with milk, add a bit of salt and pepper. Then I fold in all my veggies.
- Oven bound
- Everything goes into small ramekins or my favorite dish. Sprinkle cheese on top and bake at 200°C for 20-30 minutes until golden.
Secret twist
I always grate a little fresh nutmeg into my mix, it really makes everything pop. For dinner parties, I go with individual ramekins. My guests love having their own little tart all to themselves.
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Creative variations
Sometimes I throw in some cumin for an exciting flavor. For seafood fans, try swapping bacon for smoked salmon - it's heavenly. Serve with a crunchy salad on the side and you're all set.
Frequently Asked Questions
- → Why cool leeks in ice water?
- This quick cooling trick helps leeks keep their green color. It also stops them cooking further, keeping them a bit crunchy.
- → Can I make this flan ahead of time?
- Yep, mix everything the day before and bake it fresh. Or just reheat the already-cooked flan in the oven for a few minutes.
- → How do I know the flan is ready?
- You’ll know it’s done when the top is golden and a knife inserted comes out clean. It should wiggle a little but not be runny.
- → What can replace bacon?
- Diced ham or smoked pork belly work too. For a vegetarian twist, swap the bacon with mushrooms.
- → Which leeks should I get?
- Pick firm ones with a nice white part. Medium-sized leeks are usually finer and softer than the very large ones.