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Brocolli Bacon and Leek Tart

Submitted by silly_sausage 11 June 2009



Brocolli florets fresh or pre-frozen is fine,2 rashers of bacon (optional),1 leek,200mL creme fraiche (low fat is ok to use),3 free range eggs,A pinch of nutmeg,Salt and Pepper,Grated mature cheddar,,Enough shortcrust pastry to fill a tart or quiche tin or a pre-made tart case.


Preheat the oven to medium

Steam the brocolli so that the stalks are just slightly undercooked.

Meanwhile, slice the leek and finely chop the bacon. Fry them in butter with a pinch of salt until the leeks are soft.

Allow the ingredients to cool slightly, whilst you make the filling: whisk together the eggs and creme fresh, and add some salt and pepper and a scrap of nutmeg.

Spread the leek and bacon mixture over the base of the tart case, then add the brocolli, making sure it doesn't protrude too much. Pour over the egg mixture and sprinkle quite generously with mature cheddar.

Cover with foil and place in the oven for about 20 mins. Then remove the foil, and allow to cook until it turns golden brown on the surface.

Allow to cool for 10-15 mins if eating hot, which makes it easier to serve. To serve cold, allow it to reach room temperature then chill it in the fridge for at least 4 hours, preferably overnight.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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