Mothers day is over in Ireland but it’s almost time to celebrate in the US. I know what I would like my boys to make me for brunch so I am posting this easy recipe hoping they may get the hint. Oh and I hope they do not forget the Mimosa (champagne and orange juice please)?
Sunday brunch is that relaxed kick back time where the pressures of the week schedule are gone and families come together. Brunch is also easy and fun for kids to prepare at home for their mums and nothing says I love you more than a warm baked quiche. Another beauty about quiche is that you truly can make it your own with regard to the fillings. I, for one am always transported back to my Irish roots when I cook with leeks and the addition of sweet potato is my southern twist.
Sweet Potato, Leek, Bacon with Irish Cheddar Quiche
(Baked pie shell)
- 1 ¼ cups all purpose flour (sifted)
- 1/4 tsp. salt
- 7 Tbsp. unsalted Kerrygold butter (chilled)
- 2-4 Tbsp. ice cold water
- 6 slices of apple wood smoked bacon (cut into strips)
- 1 medium leek (use mainly white part)
- 4 large eggs (beaten)
- 1 cup whipping cream
- 1 medium sweet potato (cooked and mashed)
- ¼ tsp. fine sea salt
- 1/8 tsp. white pepper
- 1 ½ cups Kerrygold Dubliner cheese (finely grated)
How to make it:
- To make pastry combine flour and salt in a medium size bowl or food processor. Use a pastry fork or processor to cut in the butter until it resembles coarse crumbs. Sprinkle over the iced water 1 Tbsp. at a time and mix until the dough is moist enough to hold together to form a ball. Flatten in to a disc and wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface roll out dough in to a circle about 11 inches in diameter for a 9”pie plate or fluted tart pan. Trim off any excess pastry and prick the bottom of the dough with a fork.
- Preheat oven to 375 degrees. To prevent over browning line pastry with a double layer of foil and bake for 10 minutes. Remove foil and bake pastry for a few more minutes until golden brown. Remove from oven and cool n a wire rack and leave the oven on.
- To make filling in a large skillet cook bacon until crispy. Remove bacon and fat, reserving 2 Tbsp. to sauté leeks for 3-4 minutes or until soft and fragrant and remove from heat.
- In a food processor or mixing bowl combine eggs, cream, mashed sweet potato, salt and pepper.
- To assemble the quiche layer the leeks and bacon, cheese and then pour over the egg mixture.
- Bake for 30-35 minutes or until the egg sets and is firm to the touch.
- Allow quiche to sit for at least 15minutes before serving.
Happy Mothers day to all you fantastic mums!
Judie the Irish foodie