Description
A creamy, cheesy crust filled with tender leeks and crispy bacon, perfect for brunch, lunch, or light dinner, highlighting spring’s fresh bounty.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
- 6 slices bacon
- 2 large leeks, cleaned and sliced
- 1 cup shredded cheese (e.g., Gruyère or cheddar)
- 3 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
Instructions
- Step 1: Prepare the crust by combining flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Step 2: Preheat oven to 375°F (190°C). Roll out the chilled crust on a floured surface and fit into a 9-inch pie dish. Bake blind for 15 minutes.
- Step 3: While the crust bakes, cook bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Crumble once cooled.
- Step 4: In the same skillet, sauté sliced leeks in bacon fat until tender, about 5 minutes. Let cool slightly.
- Step 5: In a bowl, whisk eggs, heavy cream, salt, pepper, and nutmeg. Stir in shredded cheese, cooked leeks, and crumbled bacon.
- Step 6: Pour the filling into the pre-baked crust. Bake for 30 minutes or until the filling is set and golden on top.
- Step 7: Let cool slightly before slicing and serving.
Notes
You can substitute turkey bacon or vegetarian bacon for a different flavor. Feel free to add herbs like thyme or chives for extra freshness. Make-ahead: prepare the crust and filling in advance and assemble just before baking.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dinner
- Cuisine: American
Keywords: spring leek and bacon quiche, easy recipes
