Bacon Leek Quiche Recipe

Ingredients for Bacon Leek Quiche

• Deep Dish Pie Shell
• 6 slices bacon
• 2 cups sliced leeks
• 3 large eggs
• 1 large egg yolk
• Egg White
• ¼ cup half-and-half
• Heavy Cream
• Italian Cheese Blend
• Herbes De Provence
• Ground Nutmeg
• pinch of paprika (optional)

How to Make Bacon Leek Quiche

1. Cook 6 slices bacon until crisp but not burnt. Remove from pan and set aside to drain on paper towels.
2. Reserve 2 tablespoons of bacon fat in the pan; discard the rest.
3. Add 2 cups sliced leeks to the pan and cook over medium heat until wilted and softened (about 5-7 minutes). Do not brown.
4. Set the cooked leeks aside to cool.
5. Preheat oven to 350°F (175°C).
6. Brush a 9-inch pie crust with 1 tablespoon beaten egg white.
7. Finely chop the cooked bacon and sprinkle evenly over the bottom of the pie crust.
8. Sprinkle the cooled leeks evenly over the bacon.
9. Sprinkle 1 cup shredded Gruyere cheese (or similar) evenly over the leeks.
10. In a medium bowl, whisk together 3 large eggs, 1 large egg yolk, ½ cup heavy cream, ¼ cup half-and-half, 1 tablespoon chopped fresh thyme (or 1 teaspoon dried), and ¼ teaspoon freshly grated nutmeg until light and frothy.
11. Gently pour the egg mixture over the bacon and leek mixture in the pie crust.
12. Gently press down on any cheese that floats to the top to submerge it in the egg mixture.
13. Sprinkle the top with a pinch of paprika for color (optional).
14. Bake for 35-40 minutes, or until a knife inserted off-center comes out clean.
15. Let the quiche cool for at least 30 minutes before slicing and serving. Enjoy warm, at room temperature, or cold!