Bacon and Leek Quiche
Serves: 4-6
  • You can use bought refrigerated pie crust or use recipe below:
  • For the quiche crust:
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, cut into cubes and chilled
  • 3-4 tablespoons ice water
  • For the quiche filling:
  • 1 cup half and half (for less calories, use milk)
  • 3 eggs
  • ¼ teaspoon salt
  • 1 cup sliced leek
  • 1 tablespoon butter
  • 5 slices bacon, fried and broken in pieces
  • 1 cup cheddar cheese, grated
  1. For the crust:
  2. In a medium mixing bowl, combine the flour and salt.
  3. Add the butter and use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse breadcrumbs.
  4. Sprinkle in the water, 1 tablespoon at a time, stirring with a fork until a rough dough mass is formed.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat the oven to 425 F and bake for 8 minutes. Then remove the foil and bake for another 3-4 minutes or until the pastry crust is dry but not brown. Remove from the oven and set aside.
  9. For the filling:
  10. 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.
  11. Combine the half and half, eggs, and salt in a medium bowl and whisk until smooth.
  12. 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.
  13. Preheat the oven to 325 F and bake for 35-40 minutes or until golden brown on top and the middle of the quiche is firm.
Recipe by The Daring Gourmet at