Real men don’t eat quiche apparently.  When I posted about this on the Kidgredients facebook page there were a lot of reactions.  Why did I ask?  Well Mr Kidgredients, he doesn’t like quiche.  And my father never liked quiche.  Which got me thinking…why not? One of my readers tipped me off to an 80’s book titled “Real men don’t eat quiche”.  I’m going to look for a copy!  Anyway, if you have a man willing to eat quiche, then this is the best quiche to try, because this sweet potato, bacon and leek quiche was devoured by the Mini Kidgredients…and I think it tastes amazing!

Now, I’d been meaning to make a quiche for a while, and to be honest I wasn’t really aware that Mr Kidgredients didn’t like it.  How did I not know?  Well, I’ve known him for 16 years…and I’ve never had the idea of making quiche before!

So, this quiche came about because of the school holidays and wanting to make something at lunch that could be reheated at dinner.  And packed with veggies and yummy flavours…including the leek that was languishing in the fridge.  And the new pie dish.  I basically wanted to use my new, pale blue pie dish.  Actually. I just wanted to use the pretty pie dish.

But I have to say, if you have a new, gorgeous pie dish, then you should make this.  Or even an old, no as pretty pie dish would do the trick.  Just make the quiche already!  I need to know if real men eat quiche!

If the mini kidgredients eat this, then I’m sure you won’t have too much trouble getting your kids to eat it.  I made this with storebought shortcrust pastry.  I was feeling time poor and we had it in the freezer.  Feel free to dig out your food processor and make pastry from scratch if you’re feeling that way inclined.

These photos were a family affair…check out my Mum being a hand model…

If you want to freeze this quiche, do so in slices.

Yield: 8 slices

Sweet potato, bacon and leek quiche

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Prep Time 40 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 45 minutes

Ingredients

• 2 sheets shortcrust pastry, defrosted
• 1 leek thinly sliced
• 4 rashers bacon
• 3 tbsps butter
• 2/3 cup cheddar cheese, grated
• 1 tsp dried thyme
• 1 sweet potato, peeled and grated
• 4 eggs
• 1/2 cup thickened cream
• rice or baking weights

Instructions

1. Preheat oven to 180 degrees.
2. Don't cut the first sheet, just line the base of the pie dish.
3. Using the second sheet, cut three strips to line the sides. Where the sides and the base join press them together.
4. Blind bake, lined with baking paper and filled with either uncooked rice or baking weights. 15 minutes.
5. Remove the weights/rice and bake a further 10 minutes.
6. Cool for 5 minutes.
7. Meanwhile, melt the butter on the stove and cook the leeks until softened. Add the bacon and fry 3 minutes more. Add the grated sweet potato and thyme. Cook 3 minutes more.
8. Cool for 5 minutes.
9. Spoon the leek, sweet potato and bacon mixture into the pie case.
10. Top with the grated cheese.
11. Mix the eggs and cream together in a jug and pour over the top.
12. Bake for 30 minutes or until golden.
13. Serve hot or cold.

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