Leek and Bacon Quiche
A savory, golden quiche filled with tender leeks, crispy bacon, and rich egg custard. Perfect for a weeknight dinner or brunch.
- Total time
- 55 min
- Servings
- 6
- Calories
- 420
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 375°F. Fit the 1 pie crust into a 9 inch pie dish, crimping edges. Chill while preparing filling.
Step 2
Cook 6 slices bacon in a skillet over medium until crisp, about 8 minutes. Transfer to paper towels, then crumble. Reserve 1 tbsp bacon fat in skillet.
Step 3
Slice 2 leeks (white and light green parts) into half-moons, rinse well. Sauté in reserved fat over medium until soft and translucent, about 6 minutes. Season with 0.5 tsp salt and 0.25 tsp pepper.
Step 4
In a bowl, whisk 4 eggs and 1 cup heavy cream until smooth. Stir in cooked leeks and crumbled bacon.
Step 5
Pour filling into chilled crust. Bake until center is set and top is golden, about 35 minutes. Let rest 10 minutes before slicing.
Step 6
Slice and serve warm or at room temperature.
Tools you’ll need
- 9 inch pie dish
- skillet
- mixing bowl
- whisk
- knife
- cutting board
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