Bacon and Leek Quiche
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This simple and fabulous bacon and leek quiche features a creamy filling with buttery leeks and smoky bacon along with a flaky homemade pie crust that is so easy to make. It is perfect for every meal of the day!
I have been on a bit of a frittata kick lately, and recipes like this goat cheese frittata and sweet potato frittata have been a savior on busy weeknights. But sometimes I just need a flaky butter crust, and that’s when I turn to this bacon and leek quiche.
The word “quiche” comes from the German word kuchen which means “cake” or “tart”. The most famous version of the dish, traditional Quiche Lorraine, originally started as an open pie with a filling of custard and smoked bacon or lardons. Over time, the quiche became a significant part of French cuisine and took on various forms and flavors.
Whatever the version – the basis of a quiche remain pretty much the same. In a pie pan, you add a pastry crust (par-baking recommended), and fill it with an egg mixture made with eggs, milk or heavy cream, cheese, meat of your choice, and vegetables.
I make quiche year-round, using my basic recipe, and varying the filling as the seasons dictate. This bacon and leek quiche is perfect for spring, when leeks are at their prime.
Use any kind of cheese you like and any combination of vegetables and herbs you have around. Add ham or sausage or bacon, or keep it vegetarian if you’re so inclined. It is healthy, tasty and pretty kid-friendly.
Why You’ll Love this Recipe
It’s perfect for everyday or a special occasion. This bacon and leek quiche is appropriate for breakfast, brunch, lunch or dinner, It also makes for a great dish to serve on a special occasion like easter brunch or mother’s day because it is so simple to make.
It is great for meal prep. It can be served hot or cold, and it freezes and reheats perfectly.
It is easy to make AND customizable. This bacon and leek quiche recipe is incredibly versatile, allowing you to easily customize it with whatever ingredients you have on hand.
Ingredient Notes
For the Quiche Crust
All you need for the pie crust is all-purpose flour, unsalted butter, ice water, and salt.
Do not be intimidated by the quiche crust. I use this simple all butter pie crust recipe that turns out perfectly tender and flaky and, best of all, is pretty hard to mess up, as long as you follow some simple but important guidelines.
In case you’re still apprehensive, here are the keys to successful pie crusts in my opinion:
- Work with cold butter and ice water. Some people even chill the flour, which certainly can’t hurt.
- Add only enough cold water to make a cohesive dough that will not fall apart as you roll it out. Adding too much water makes the crust hard and tough.
- Forget the food processor. It’s important to have visible chunks of butter in there, because that’s what makes for a flaky crust. Every time I’ve used the food processor, I overdid it and got sand.
- Once the dough is fitted to the pie plate, chill it again, especially if you’re par-baking it. This help the dough keep its shape and reduces shrinkage as it bakes.
For the Filling
Butter
I like to use unsalted butter for sautéing the leeks, but you can also use olive oil or any other oil if you wish. I do recommend using the butter because it offers a rich base and better flavor.
Leeks
Only use the white and light green parts of the leek. It yields a milder, sweeter flavor that complements the smoky bacon and cheddar cheese beautifully.
Save the darker green parts for soups, stocks, or dishes where you can cook them longer so they can get tender.
Bacon
Use whatever bacon you have on hand, but I recommend using hardwood or applewood smoked bacon. It will add the perfect smoky bacon flavor to your bacon and leek quiche.
Cheese
I like to use medium or sharp white cheddar cheese in this quiche, but you can add any type of cheese you like. Mozzarella cheese, gruyere cheese, or swiss would taste great.
Eggs
Use large, room temperature eggs to make the custard filling for the bacon and leek quiche.
Milk
Add milk to the egg mixture for a silky texture and maximum fluffiness. You can also use heavy cream or half and half for a richer flavor in your bacon and leek quiche.
Fresh herbs
Use any fresh herbs you have – fresh thyme, parsley, oregano, or basil are all good.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- Heat your oven to 375 degrees F.
- On a lightly floured surface, use a rolling pin to roll out the pie dough into a circle, then fold it into quarters before gently unfolding it over a 9-inch pie dish, ensuring there’s a 1-inch overhang. Trim the excess dough and crimp the edges for a decorative finish. Chill the pie dish in the refrigerator or freezer for a few minutes to firm up the dough again.
- Next, to blind bake the crust, line with parchment paper and fill it with pie weights or dried beans, and bake for roughly 10 minutes. Pierce the bottom of crust all over with a fork and return the crust to the oven for about 5 minutes longer until the crust looks fairly dry. Set aside.
- Chop the bacon into small pieces and fry in a large skillet over medium heat until crispy, stirring often. Transfer the bacon onto a plate, keeping about a tablespoon of the fat in the pan.
- Now add in the butter and the sliced leeks to the pan and sauté them until they are soft and have taken on a golden color. Add it to the same bowl as the bacon.
- In a medium bowl, whisk the eggs together with the milk, herbs, salt, and black pepper.
- To assemble your bacon and leek quiche, scatter half the cheddar cheese across the bottom of crust, followed by the bacon and leek mixture.
- Sprinkle the remaining cheese over the top, then evenly pour the egg mixture over everything.
- Place in the oven and bake for 45 minutes, or until the quiche is set in the center and has a golden brown crust on top.
This bacon and leek quiche is a personal favorite, but the possibilities are endless when it comes to customizing this delicious recipe.
Oh, and If you love buttery leeks as much as we do, check out this silky leek and potato soup. It’s warm creamy comfort at its best.
Storage Instructions
Transfer the cooled quiche to an airtight container. Alternatively, you can tightly cover the pie pan with plastic wrap or aluminum foil. After the quiche has cooled down, pop it into an airtight container for storage. It shouldn’t sit out on the counter for more than 2-3 hours; after that, it’s best to put it in the fridge. There, it’ll keep nicely for 3-4 days.
If you wish to freeze the quiche for longer storage, wrap it securely in plastic wrap and then in aluminum foil, or place it in a freezer-safe, airtight container. The quiche can be frozen for up to 3 months.
Serving Suggestions
Serve for breakfast, lunch, brunch, or dinner! Here is how I like to serve my bacon and leek quiche.
- With a crisp green salad – like this apple pecan salad, this ancient grains salad or a pear and arugula salad.
- You can also serve it with some easy roasted veggies on the side, like these roasted asparagus and potatoes.
- A creamy tomato soup or chunky vegetable soup like this minestrone with orzo would also pair wonderfully with this quiche. Finish it up with a glass of Sauvignon Blanc for the perfect weeknight dinner.
Yes! While making this pie crust is pretty easy, if you’re short on time, you can use a store-brough crust.
Yes! For a butter and flaky crust, you need to blind bake it. You can skip this step but the crust might not be as crisp and golden and will tend to get soggy on the bottom.
The quiche is done when the center is set and no longer jiggles when gently shaken. A knife inserted in the center should come out clean.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Bacon and Leek Quiche
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter
- 1/4 cup ice water
Filling
- 1 tablespoon unsalted butter
- 2 cups sliced leeks about 2-3 medium leeks, white and light green parts, sliced 1/4 inch thick
- 5 slices bacon 3 oz, hardwood or applewood smoked if possible
- 1 1/2 cups grated medium or sharp white cheddar cheese
- 4 eggs
- 1 1/2 cups whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh herbs such as parsley, thyme and oregano
Instructions
Pie Crust
- In a large bowl, combine flour and salt. Cut in the butter with a pastry blender, a knife, your hands, or some combination thereof, until butter is in pea-size pieces.
- Stir in water gradually and form a ball with your hands. If the mixture is too crumbly, add more water, one tablespoon at a time, but only enough to make the dough cohesive. Make a ball and flatten the ball into a disk, wrap in plastic wrap and refrigerate for at least 1 hour, or overnight. I like to make the dough the night before.
Filling
- Preheat the oven to 375 degrees F. Roll out the pie dough into a circle on a floured surface. Fold the dough into quarters and unfold over a 9-inch pie pan, leaving a 1 inch overhang. Trim and crimp the edges. Put the pie plate in the fridge or freezer for a few minute to firm the dough back up.
- Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for about 15 minutes. Prick the bottom of the crust all over with a fork and return to the oven for about 8-10 minutes longer, until it starts to look dry. Set aside while you prepare the filling.
- Cut the bacon into small pieces and sauté over medium heat until browned and crispy, stirring frequently. Remove the bacon with a slotted spoon, leaving 1 tablespoon of grease in the pan. Add 1 tablespoon of butter to the bacon grease and melt.
- Add the sliced leeks and sautée until tender and browned. Transfer the leeks to the plate with the bacon.
- Meanwhile, whisk together the eggs, milk, herbs, salt and pepper.
- To fill the quiche, put half the grated cheese in the bottom, then add the leeks and bacon. Sprinkle the rest of the cheese evenly over the top, and pour the egg mixture evenly over the top.
- Bake for 45 minutes, or until the center has set and the top is golden brown.
Can I leave out the salt since the cheese and bacon already provide it? I’m on a very low salt diet. Can I use a mixture of cheeses like ricotta and gruyere; fresh mozzarella and drained low-fat cottage cheese?
Please advise
Hi Cynthia! You can definitely eliminate the salt and use different cheeses. Gruyere and any other firm melting cheese works great. Ricotta has a high moisture content so the filling may not be as firm after baking. If you can find firm ricotta or ricotta salata (or feta or fresh goat cheese), those would work great. Feel free to mix it up, I would love to know how it turns out 🙂
Another thought, if you want to use a very soft cheese like ricotta or cottage cheese, try reducing the milk by 1/4 cup or adding an extra egg to help firm up the filling.