Golden Curry – Leek & Bacon Quiche
with sun-dried tomatoes & creamy Gruyère custard
A rich and comforting quiche where delicate leek meets crispy bacon, lifted by a gentle hint of curry and the deep, sun-kissed aroma of sun-dried tomatoes. Finished with a silky Gruyère custard and baked to golden perfection.
Marrakech table moment · warm light, natural textures and a sense of home
Ingredients
Base- 1 ready-made puff pastry (24–26 cm)
- Butter, for greasing
- 150 g bacon
- 1 large leek
- 6–8 sun-dried tomatoes
- 2–3 tbsp white wine
- 1 tsp mild curry powder
- 4 eggs
- 300 ml heavy cream
- 250 g Gruyère cheese
- Salt and black pepper
- A pinch of nutmeg
Method
- Preheat the oven to 180°C.
- Place the pastry in a greased tart pan and prick with a fork.
- Cook the bacon until lightly crisp.
- Add the leek and sauté until soft.
- Deglaze with white wine and allow it to reduce.
- Add the sun-dried tomatoes and curry powder.
- Whisk together the eggs, cream and Gruyère.
- Combine everything and pour into the prepared tart.
- Bake for 35–40 minutes until golden.
- Allow the quiche to rest slightly before serving.
Let the quiche rest slightly before slicing — this ensures a creamy texture while holding its shape beautifully.
My Marrakech Room
This dish was created in my personal Marrakech-inspired space — a place of warm light, natural textures and quiet moments.
More than a setting, it is part of the story — where cooking, photography and everyday life come together.
From the Da Cipriano Taste Journal
Made by Alessandro Cipriano
