Culinary Confidential


Chef: Brian

 Ollie's Takeaway

Ollie's Bacon & Leek Quiche

Ollie's Bacon & Leek Quiche

Text by Dionysus Photos by Andy Lin

Ollie's Takeaway
(02) 2502-4808
64, SiPing St (fourth shop)
11 am-6 or 7 pm (till sold out)
Credit cards not accepted. No service charge

A few months ago, Brian and Sunny moved to Taipei. They started a business in the Si-Ping shopping district and unleashed Brian's culinary creations on the public. Brian specializes in home-style cooking, which secured him a spot in the restaurant industry for more than 20 years in Australia. He recommends Chicken Couscous (NT$80), Shepherd's Pie (NT$45), the Chicken Caesar Burger (NT$90), and Apple Pie (NT$30). Since everything is made fresh daily, it's best to call Sunny in advance if you wish to buy more to take home. Even though Brian can't speak Chinese yet, he would love to make friends with his patrons and perhaps pick up Chinese from everyone around him. This month, he is sharing his recipe for Bacon & Leek Quiche (NT$40), which is one of the most popular items at Ollie's.

* 175g unsalted butter
* 350g flour, sifted
* 2 eggs

* 4 strips bacon
* 2 leek branches
* 2 eggs
* 1/2 cup of cream
* 2/3 cup of milk
* Pinch of salt
* Pinch of pepper

1 2 3
1. Let butter soften in medium-sized mixing bowl at room temperature.
2. After butter softens, add sifted flour and mix with hands.
When mixture is soft and crumbly, add 2 beaten eggs and mix again.


4 4 5
4. Remove dough from bowl. Knead on a floured surface for one minute then roll onto a baking sheet. Place rolled dough in a pie pan or shallow casserole dish. Press dough into the dish's edges. Cut off the excess dough.
5 .
Bake for 8 minutes at 150℃. Remove from heat and let cool.


6 7 8
6. Dice bacon and fry. Turn off heat and mix in leeks. Stir together.
7. In a separate bowl, mix eggs, cream, milk, salt and pepper.
8. Put bacon/leek mixture into crust first. Pour in egg mixture. Cook at 160℃ until eggs are golden brown.