tag:blogger.com,1999:blog-6040346349049757534.post2879537508456346288..comments2024-03-16T10:53:12.106+00:00Comments on <center>Jenny Eatwell's Rhubarb & Ginger</center>: Leek & bacon tart - a quiche-alike!Jenny Eatwellhttp://www.blogger.com/profile/16664664803454422811noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6040346349049757534.post-35635596895906217632016-05-13T13:30:35.722+01:002016-05-13T13:30:35.722+01:00Mmmnn, yummy! My bacon of preference is smoked, b...Mmmnn, yummy! My bacon of preference is smoked, back bacon. As such, it doesn't carry as much fat as streaky would and I find that it needs just a touch of olive oil in the pan to get it started without sticking to the pan and disintegrating. In this instance, I added a full tablespoonful of oil because the leeks and shallots were going in the pan after the bacon and would need the oil in which to cook. So, to save just putting a bit in for the bacon, then more (which would be cold and so reduce the heat in the pan) for the leeks, I just put it all in at once. :D Hope that helps answer your question, Brite Mist - and thank you for your continued interest in the blog!Jenny Eatwellhttps://www.blogger.com/profile/16664664803454422811noreply@blogger.comtag:blogger.com,1999:blog-6040346349049757534.post-71650182354344051622016-05-13T12:32:40.471+01:002016-05-13T12:32:40.471+01:00since i grow leeks in my garden this is fascinatin...since i grow leeks in my garden this is fascinating, but i am curious, what add olive oil when cooking bacon? If the bacon lean? I thought it would make enough of its own grease. I also love quiche, but have recently been turned on my head by the use of a ricotta cheese and egg mixture as a filling ( first used when i made an Italian Easter pie) and have been captivated by its texture and flavor.Anonymoushttps://www.blogger.com/profile/04414561988993487725noreply@blogger.com