Those who say real men won’t eat quiche have not met my husband. When he comes back to the kitchen for seconds I know I have a hit on my hands. Well, to be honest, him telling me that I really hit it out of the park with this meal kinda clued me in that I had a winner recipe on my hands. If you’re not a fan of quiche this might just be the one that wins you over to the quiche loving side of the house. Seriously, if you think about it, quiche is really just a fancy omelet with a pie crust. And who doesn’t love an omelet with all those yummy fillings and melty cheese? Add a buttery, flakey crust and you’ll have this deliciousness to enjoy!
Preheat oven to 350℉.
Wash leeks to remove any soil or grit. Cut off the tough dark green stalks and discard them. Cut leeks in half and slice thinly. Set aside.
Leeks are from the onion family and look like giant green onions. They impart a much milder, sweeter flavor than their cousin the onion. When you sauté them they get sweeter and milder just like grilled onions get sweeter and milder when they are slow cooked over a long period of time. The beauty of leeks is that you can achieve that same grilled onion sweetness in just a few minutes instead of the 45-60 minutes it takes to get the same results with onions.
On to the cheese. Grate the Swiss cheese. Set aside.
Cut bacon into ½ inch pieces. Cook bacon over medium heat in a large skillet until crisp and golden brown.
Remove the cooked bacon from the pan with a slotted spoon and transfer to a paper towel lined plate.
Add sliced leeks to the skillet and sauté them in the bacon fat in the skillet until soft and translucent, about 5-10 minutes. Cooking the leeks in the bacon fat adds even more bacony flavor. Once leeks are soft, remove from heat.
In a large mixing bowl whisk together eggs, heavy cream, salt and pepper. If you haven’t figured it out yet, this is not a low calorie dish. But it’s going to be DELICIOUS!
Add the reserved cooked bacon, the cooked leeks, and shredded Swiss cheese into the mixing bowl with the seasoned egg/cream mixture.
Stir to combine.
Spoon the filling mixture into an unbaked pie crust.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean and the center no longer jiggles when you shake the pan.
Cool for 15 minutes on a wire rack before slicing into it to allow the eggs to set up.
Serve warm or at room temperature with a crisp green salad to round out the meal.
This recipe is absolutely fantastic! Smokey bacon, sweet grilled leeks, and tangy Swiss cheese all come together to create one of the tastiest quiche’s you will ever enjoy. I love that it’s made from scratch and comes together quickly with a minimum of effort. Just a few good quality ingredients produce an explosion of flavor in your mouth.
Pair it with this Rockin’ Good Rocket Salad, another one of my favorites, to round out the meal. The tart lemon vinaigrette contrasts beautifully with the creamy, smokiness of the quiche.
Ditch the frozen or refrigerated pie crusts from the market and learn how easy it is to make your own using your food processor. How To Make The Perfect Pie Crust. It can be made up to two days ahead hanging out in the fridge till you need it; saving you precious time in the kitchen. With a little preplanning you can easily get this delicious home cooked, made from scratch, nutritious meal, on the table for your family.
Bacon, Swiss, Leek Quiche
Equipment
- 9 inch pie pan
Ingredients
- 1 lb bacon
- 4 medium leeks, white and light green parts only
- 16 oz Swiss cheese, grated
- 5 large eggs
- 1 cup heavy cream
- 1 tsp Kosher salt
- 1 tsp black pepper
- 1 unbaked pie crust
Instructions
- Preheat oven to 350℉.
- Wash leeks to remove any soil or grit. Cut off the tough dark green stalks and discard them. Cut leeks in half and slice thinly. Set aside.
- Grate Swiss cheese. Set aside.
- Cut bacon into ½ inch pieces.
- Cook bacon over medium heat in a large skillet until crisp and golden brown.
- Remove cooked bacon from the pan with a slotted spoon and transfer to a paper towel lined plate.
- Add sliced leeks to the skillet and sauté them in the bacon fat in the skillet until soft and translucent, about 5 minutes. Remove from heat.
- In a large mixing bowl whisk together eggs, heavy cream, salt and pepper.
- Stir the reserved cooked bacon, cooked leeks, and shredded Swiss cheese into the egg mixture to combine.
- Pour mixture into pie crust.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean and the center no longer jiggles when you shake the pan.
- Cool for 15 minutes on a wire rack before slicing into it to allow the eggs to set up.
- Serve warm or at room temperature with a crisp green salad to round out the meal.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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