Bacon, Swiss, Leek Quiche
Smokey bacon, savory grilled leeks and creamy Swiss cheese give this quiche its mouthwateringly delectable flavor. It's easy to prepare, with good for you ingredients that you can feel good about serving to your family.
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.