Bacon and Leek Quiche
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Bacon and leek are a match made in heaven and come together in with cheddar cheese in this classic Bacon and Leek Quiche. A great make-ahead dish, the quiche crust can be frozen and then simply baked with the filling, or the entire thing can be assembled, baked, and frozen whole for up to 3 months for a ready meal!
For more quiche goodness be sure to also try our Canadian Bacon and Pineapple Quiche and our Bacon, Leek and Roasted Tomato Polenta Quiche!
Quiche is one of those dishes that fits any occasion. Whether you’re preparing a meal for a casual family dinner, a business brunch, a formal dinner party, or a bridal luncheon, it’s perfect for any occasion. And it’s also a great time-saving dish because the crust can be made in well in advance, which makes it an especially practical choice if you’re needing to make multiples to feed a crowd or if you’re simply wanting to save on prep time.
This Bacon and Leek Quiche features a flaky, buttery crust that cradles a rich, cheesy custardy filling studded with tender leeks and smoky bacon. Each bite bursts with flavor, the richness of the cheese balanced by the slight sweetness of the leeks. And while this recipe calls for cheddar, feel free to experiment with different cheeses whether it’s a sharp Gruyere, a bold blue, or some creamy goat cheese.
Quiche can be served warm or at room temperature, making it a perfect option for picnics or potlucks. It’s also great for leftovers because it reheats beautifully. This quiche can also be fully cooked, cooled, and frozen (wrap it well) for up to 3 months. Then simply let it thaw in the refrigerator overnight and reheat it the next day. Enjoy this quiche for breakfast, brunch, lunch or dinner.
Fire up your oven and get ready to enjoy this flavor-packed bacon and leek quiche!
Bacon and Leek Quiche
Ingredients
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter , cut into cubes and chilled
- 3-4 tablespoons ice water
- For the Filling:
- 1 cup half and half (or 1/2 cup heavy cream and 1/2 cup whole milk)
- 3 large eggs
- 1/4 teaspoon salt
- 1 cup sliced leek
- 1 tablespoon butter
- 5 slices bacon , fried and broken in pieces
- 1 cup grated cheddar cheese (can also use Swiss or Gruyere)
Instructions
- For the crust:Preheat the oven to 375 F. In a medium mixing bowl, combine the flour and salt. Add the butter and use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse breadcrumbs. Sprinkle in the water, 1 tablespoon at a time, stirring with a fork until a rough dough mass is formed. Form the dough into a ball and then flatten into a round disk. Use immediately or wrap in plastic wrap and refrigerate for up to two days.
- Roll out the dough into a 12-inch round place it in a lightly greased 9-inch tart pan. Trim away any excess dough spilling over the edges. Prick the bottom and sides of the pastry shell with the tines of a fork. Press a sheet of aluminum foil into the pastry shell. Bake the pastry shell for 20 minutes. Then remove the foil and bake for another 10 minutes or until the pastry crust is dry but not brown. Remove from the oven and set aside.Reduce the heat to 350 F.
- For the Filling:Melt the butter in a small skillet over medium heat, add the leek and saute until tender, about 5-7 minutes. Remove from heat and set aside.Combine the half and half, eggs, and salt in a medium bowl and whisk until smooth.Spread the leek into the quiche crust and sprinkle the bacon over it. Pour the half and half/egg mixture over it and then sprinkle the cheddar cheese evenly over the quiche.Bake for 35-40 minutes until lightly browned on top. Remove from the oven and let sit for 10 minutes. Slice into wedges and serve.
Nutrition
Originally published on The Daring Gourmet May 17, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
