Leek QuichePhoto: Mathias Neubauer
Grilled Leek Quiche with Bacon and Bergkäse
Recipe by Weber from the book: “Weber’s Camping Grillen”
Quiche on the grill? It works brilliantly and is a great way to extend the grilling season into winter. Leek is the star here: frost-resistant winter varieties have a stronger flavor than summer leeks and pair perfectly with bacon, red onions, and savory Bergkäse. The vegetables and bacon are fried in a pan first, then added to the crust along with an egg and cream mixture. The quiche cooks to a golden brown over indirect heat with the lid closed. A simple dish for cozy autumn evenings.
Preparation
- 1
Peel the onions, cut in half, and slice into strips. Trim, wash, and pat dry the leeks, then quarter lengthwise and cut into 1–2 cm pieces.
- 2
Prepare the grill for direct and indirect medium to high heat (200–220 °C). Grease the baking dish up to the rim and dust with flour. Line with the dough, press the edges into place, and prick the base with a fork.
- 3
Thoroughly whisk the eggs and cream together, then season with salt, pepper, and nutmeg.
- 4
Place the bacon and butter into the grill skillet and cook over direct heat with the lid closed for 6–8 minutes. Add the onions and fry for another 3–4 minutes. Then add the leeks and grill for an additional 6–8 minutes until slightly softened. Allow to cool until lukewarm.
- 5
Spread the leeks and onions over the dough, pour the egg mixture over top, and sprinkle with Bergkäse.
- 6
Bake the quiche over indirect heat with the lid closed for 40–45 minutes. Cut into slices and sprinkle with sea salt to taste.
Soil often hides between the leek layers. It is best to quarter the leek lengthwise first, then fan it out under running water and rinse thoroughly. Afterwards, pat well dry so that the quiche does not become watery.