A blend of spices, some cornstarch for thickening, and no salt are used to make this low-sodium taco seasoning. It mimics boxed taco seasoning from the shop quite a bit.
| Servings: | 8 |
| Yield: | 1 9-inch quiche |
Ingredients
- 9-inch ready-made shortcrust pastry base
- ¼ cup butter
- 1 leek, thinly sliced
- 4 slices bacon, finely chopped
- 3 eggs
- 2 tablespoons Maille® Dijon Originale mustard
- ⅓ cup cream
- ⅔ cup Swiss cheese, grated
Instructions
- Prepare shortcrust pastry base in pan.
- Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
- Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 12 g |
| Sodium | 416 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
The flavor was delicious but I added an egg. It barely filled my pie plate. I also had to cook way longer than the recommended time to get it cooked all the way through. I should have raised the oven temp as well. I threw in a couple mushrooms and a little garlic powder. I did not have Swiss cheese so I substituted with half mozzarella and half cheddar blend. My family liked it. Leeks make EVERYTHING better!
This was delicious. Thanks! Based on the reviews I set the temperature to 350 and the timer for 30 minutes and then 5 more. Used a Pillsbury pie crust.
This was my first time cooking using a leek and I will say I was pleasantly surprised. One thing I would change is using a season with less salt as this recipe only says “season” and the bacon is salty. Also I baked this at 350 for 30-35 mins.
Had to raise the temperature to 350 and cook for an additional 35 minutes.