Leek bacon Quiche

Elegant, easy, and perfect for brunch 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 cheese (or mix with cheddar)

• Optional: a pinch of nutmeg or thyme

Directions

1. 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.

2. 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

3. Mix the filling: In a bowl, whisk together eggs, half-and-half,

4. Assemble the quiche: Spread the cooked leeks over the crust. Sprinkle the cheese evenly. Pour the egg mixture over everything.

5. 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.