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This easy spring quiche with leeks and bacon is a family favorite, and is perfect for any meal from breakfast to dinner.
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Spring Leek and Bacon Quiche

This easy spring quiche with leeks and bacon is a family favorite, and is perfect for any meal from breakfast to dinner.
Course Breakfast/Brunch, Lunch, Main Dish
Cuisine French
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 19 minutes
Servings 6 servings
Calories 548kcal
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

  • 2 tablespoons unsalted butter
  • 3 medium leeks, white and light green parts, sliced 1/4 inch thick
  • 5 slices bacon (hardwood smoked if possible)
  • 1 1/2 cups grated cheddar cheese
  • 4 eggs, beaten
  • 1 cup 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. flatten the ball into a disk, wrap in plastic wrap and refrigerate for about 4 hours, 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.
  • I personally like to parbake the crust a little at this point, but this step is not absolutely necessary. If parbaking, put parchment paper in the bottom and fill with pie weights or dried beans. Bake for about 10 minutes.
  • Cut the bacon into 1/2 inch pieces and sautée over medium heat until browned, stirring frequently. Remove the bacon with a slotted spoon, leaving a tablespoon of grease in the pan.
  • Add the sliced leeks and sautée until tender and browned. Add to bacon.
  • In the meantime, whisk together the eggs, milk, herbs, salt and pepper.
  • To fill the quiche, put half the cheese in the bottom, then add the leeks and bacon. Sprinkle the rest of the cheese evenly over the top, and pour in the egg mixture.
  • Bake for 45 minutes, or until the center has set and the top has golden brown spots.

Nutrition

Calories: 548kcal | Carbohydrates: 29g | Protein: 17g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 205mg | Sodium: 853mg | Potassium: 266mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1895IU | Vitamin C: 6.2mg | Calcium: 301mg | Iron: 3mg