This easy spring leek and bacon quiche with a homemade crust is a family favorite, and is perfect for any meal from breakfast to dinner!
The word “quiche” comes from the German word kuchen which means “cake” or “tart”. Isn’t Wikipedia great?
I sometimes think about the people who spend their valuable time writing and editing Wikipedia entries. In these dark times, it kind of gives me hope in humankind knowing that, with no monetary incentive or real recognition, there are people willing to do this work for the pure joy of contributing to peoples’ general knowledge. It is both noble and inspiring.
While I was on the quiche page, I couldn’t resist looking up Wikipedia on Wikipedia. We’re talking 40 million articles in 250 languages. Amazing.
And while we’re on the subject, quiche is a pretty amazing thing too. Appropriate for breakfast, brunch, lunch or dinner, it freezes and reheats perfectly. It is healthy, tasty and kid-friendly. And do not be intimidated by the pie crust. I make a simple all-butter pie crust that is perfectly tender and flaky and, best of all, pretty hard to mess up. But in case you’re apprehensive, here are the keys to successful pie crusts in my opinion:
- Work with cold ingredients, especially the butter and water. Some people even chill the flour, but let’s not get crazy here.
- Add only enough 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 pie dough. 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.
I make quiche year-round, using my basic recipe, and varying the filling as the seasons dictate. This leek and bacon quiche is perfect for spring. 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.
This spring leek and bacon quiche is a personal favorite, but the possibilities are as endless as a Wikipedia rabbit hole.