Leek Bacon Quiche
Daphne Brogdon's Leek, Bacon, and Gruyère Quiche is a savory and simple dish perfect for any meal. This recipe uses a store-bought crust to save time and focuses on building deep flavor with sautéed leeks, rich butter, and a touch of nutmeg. Crispy bacon and a generous amount of nutty Gruyère cheese are folded into a classic egg and half-and-half custard, creating a rich and satisfying dish. It’s an ideal recipe for using up fresh eggs and is a perfect make-ahead meal for breakfast, lunch, or dinner.
Yields: 8 slices
Prep Time: 10 minutes
Cook Time: 15 minutes
Special Equipment: pie pan
Ingredients
1 store-bought pie crust,9-inch, blind-baked
2 tablespoons butter
2 large leeks, white & light green parts only, sliced thin
½ teaspoon nutmeg
4 large eggs
1 cup half-and-half (or a mix of milk and cream)
1 cup shredded gruyère, or swiss, or combined with cheddar
Optional: a pinch of nutmeg or thyme
Directions
Blind bake the crust: Preheat oven to 375°F. Fit crust into pie dish, prick with a fork, line with parchment and weights (or beans), and bake for 12–15 minutes until lightly golden. Remove weights and parchment and let cool slightly.
Bake 4 strips of bacon: Sauté the leeks. In a skillet, melt butter over medium heat. Cook leeks with a pinch of salt until soft and translucent (about 8–10 minutes). Add nutmeg and a pinch of salt
Mix the filling: In a bowl, whisk together eggs, half-and-half,
Assemble the quiche: Spread the cooked leeks over the crust. Sprinkle the cheese evenly. Pour the egg mixture over everything.
Bake: Bake at 375°F for 35–40 minutes, or until the center is just set and top is lightly golden. Let rest 10 minutes before slicing.
