Forktionary

Bacon Leek Quiche Recipe

This incredible Bacon Leek Quiche recipe, inspired by Gourmet or Bon Appetit, features a savory blend of crispy bacon, tender leeks, and aromatic nutmeg. Easily doubled for brunch or meal prep, this quiche reheats beautifully and freezes well – perfect for busy weeknights! The creamy custard base, infused with herbs and a touch of paprika, complements the bacon and leeks wonderfully. Try it vegetarian-style by omitting the bacon for a delightful meatless option.

Prep Time 20 mins
Cook Time 50 mins
Calories 313.3 kcal
Protein 15g
Rating 4.1 (11 Reviews)
Bacon Leek Quiche 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bacon Leek Quiche

  • 1 (9-inch) Deep Dish Pie Shell
  • 6 slices Bacon
  • 2 cups sliced Leeks
  • 3 large Eggs
  • 1 large Egg Yolk
  • 1 tablespoon beaten Egg White
  • ¼ cup Half-And-Half
  • ½ cup Heavy Cream
  • Not used in this recipe
  • Not used in this recipe
  • ¼ teaspoon freshly grated Ground Nutmeg
  • Pinch Paprika (optional)
  • 1 cup shredded Gruyere Cheese
  • 1 tablespoon chopped fresh Thyme (or 1 teaspoon dried)

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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!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

12g

Fat

49g

Carbs

7g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Savory Pies Breakfast Main Dish Eggs Dairy Oven Cheese Eggs Dietary Equipment