Bacon and Leek Quiche -

Bacon and Leek Quiche

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!

Course Breakfast/Brunch, Lunch, Main Dish

Cuisine French

Prep Time 30

Cook Time 45

Dough chilling time 1

Total Time 2 15

Servings servings

Calories 535kcal

Author Ann Otis

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

US Customary - Metric

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.

Video

Notes

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.

Nutrition