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You are here: Home / All Recipes / Leek and Bacon Quiche

Leek and Bacon Quiche

March 2, 2014 21 Comments

Leek and Bacon Quiche Slice Served on a White Plate with Spinach and Cherry Tomatoes

While I’ve long been a fan of Quiche Lorraine, this Leek and Bacon version with leeks in lieu of onion might have you be a convert to the leek version too. YUM!

Leek and Bacon Quiche

I’ve been in love with quiche forever; some say it’s out of fashion but I don’t agree or at least not with me! How could something so good not be loved by everyone? Introduced to me in my 20’s as Quiche Lorraine by Alma, an older woman who lived near me and it was love at first bite. Nothing about that has changed, well, except sometimes I do fiddle with the ingredients a bit.

Contrary to the rumor that ‘Real Men Don’t Eat Quiche’ I think many men enjoy this delicious savory dish as well with eggs, bacon and onion. Really, what is there not to love especially if all of that goodness is baked in a crispy pie shell. Perfection.

This time around I didn’t change up my standard recipe too much except to substitute leeks for onions and add just a tiny bit of heat. I know leeks are a bit pricey sometimes but this Leek and Bacon Quiche was so delicious they were worth every penny. I could have eaten the whole thing!

I mentioned in the post I did years ago for Quiche Lorraine that at one  time I thought quiche the epitome of sophistication. At the time I was young and absolutely unfamiliar with anything French but times have changed and my experiences along with it.

I fell in love with Julia Child and with her help I’ve taken on more difficult dishes certainly but I’m not sure any I love any more than quiche. On that Julia and I agree; in it’s relative simplicity, it’s just about the perfect dish.

leek-bacon-quiche-1

If you haven’t tried making one; maybe it’s time. French doesn’t mean difficult; it’s basically a pie with a filling consisting of eggs, cheese, bacon and in this case some sauteed leeks. So a savory pie really and easy peasy to boot.

Afraid of pie crusts? I enjoy making my own but I don’t always and when I’m not in the mood? Use the ones in the grocery store that are from rolled and packaged 2 to a box; you unroll and fit them into your own pie plate. Looks and tastes great!

Is it pi week yet? Oh who cares; I proclaim every week pie week!

PIN IT! ‘Leek and Bacon Quiche’

Leek and Bacon Quiche Slice Served on a White Plate with Spinach and Cherry Tomatoes

Yield: 6-8 Servings

Leek and Bacon Quiche

Leek and Bacon Quiche

I love modifying the standard Quiche Lorraine and this version with leeks was stellar.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

For Quiche:

  • 1 prepared pastry shell, unbaked (make your own favorite or use an option from the grocery store)
  • 8 slices bacon
  • 1 and 1/2 leeks; white and tender green parts only
  • 1 1/2 cups grated Swiss cheese (approx 5-6 oz)
  • 3 eggs
  • 2 cups half and half
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1-2 dashes of Cayenne
  • 1/2 tsp powdered mustard

To Garnish:

  • 1/2 cup Parmesan cheese
  • Paprika

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook bacon over medium heat until crisp;set aside. Reserve 1 Tbsp bacon fat in skillet.
  3. Clean leeks thoroughly and then slice thinly. Saute them in bacon fat for 5-6 minutes over medium heat until softened.
  4. Spread onion mixture on bottom of prepared pastry shell. Top with crumbled bacon.
  5. Sprinkle Swiss cheese on top of leeks and bacon.
  6. Beat remaining ingredients for quiche together and pour over cheese, bacon and leeks.
  7. Bake until firm and brown, approximately 40 minutes.
  8. Remove from oven; sprinkle with Parmesan cheese and paprika and return to oven for 5 minutes or until firm in center.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 334Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 134mgSodium: 607mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 18g

The nutritional information is computer-generated and only an estimate.

© Creative Culinary
Cuisine: French / Category: Pastry and Pie

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Comments

  1. Pat says

    March 5, 2014 at 10:34 pm

    Barbara, this is a winner for sure! Your quiche looks wonderful, what a great combination of flavors and quiches are fun to make with such varieties of cheeses and veggies.
    Reply
  2. Michael says

    March 5, 2014 at 1:16 pm

    When I was a young man, I always said "real men don't eat quiche". But guess what? It's now one of my favourite dish.
    Reply
    • Creative Culinary says

      March 6, 2014 at 10:54 am

      See...that's a horrible phrase; so many real men might miss out on real quiche! :)
      Reply
  3. Edward Antrobus says

    March 4, 2014 at 8:47 pm

    I agree. Real men DO eat quiche. We even cook it ourselves! Lately I've been on a kick with loaded veggie quiche. I think my last one had a ratio of 2 parts veggies to 1 part eggs!
    Reply
    • Creative Culinary says

      March 6, 2014 at 10:56 am

      Good to hear! For me it's about the best quick/clean out the fridge meal around!
      Reply
  4. Maureen | Orgasmic Chef says

    March 4, 2014 at 3:13 pm

    I love quiche and would smile from ear to ear if this was on my plate now.
    Reply
    • Creative Culinary says

      March 6, 2014 at 10:57 am

      I think this is my favorite combination EVER Maureen; the leeks made it so.
      Reply
  5. Bam's Kitchen says

    March 4, 2014 at 3:40 am

    Bacon! I'm all in! Great little quiche recipe and I just so happen to have everything on your recipe list. How convenient is that. Take Care, BAM
    Reply
    • Creative Culinary says

      March 6, 2014 at 10:58 am

      I know your feeling...if it's got bacon it has to be good right?
      Reply
  6. Ansh says

    March 3, 2014 at 10:32 pm

    Please add this to another thing you have to teach me :) I would love to come take lessons. I promise I will bring some kind of schoolyard ;) as payemnt.
    Reply
    • Creative Culinary says

      March 6, 2014 at 10:58 am

      Deal. Or even without your chicken I'll show you how. We could make an Indian Quiche!
      Reply
  7. Dahn says

    March 3, 2014 at 10:31 pm

    This looks wonderful. I love quiche, it is so versatile and makes a great meal not matter what time of day.
    Reply
    • Creative Culinary says

      March 6, 2014 at 10:58 am

      I so agree!
      Reply
  8. Abbe@This is How I Cook says

    March 3, 2014 at 9:40 pm

    This sounds awesome Barb! I love anything that comes in a crust unless it is kidney pie! I don't think I would like that! Are you feeling better? I love the idea of Pi day, but I am afraid I will turn into a pie if I keep eating the way I have been.
    Reply
    • Creative Culinary says

      March 6, 2014 at 10:59 am

      Better but not yet good if my still coughing night and day counts. SICK of being sick! I'm calling you to catch up; I feel like a prisoner! :)
      Reply
  9. sippitysup says

    March 3, 2014 at 3:40 pm

    I'll never get sick of Savory Pies. GREG
    Reply
    • Creative Culinary says

      March 3, 2014 at 4:16 pm

      Shoot I meant to add one from your site to the collection but it was 10:30pm and it escaped me! Do you have a favorite?
      Reply
  10. Karen Harris says

    March 3, 2014 at 8:48 am

    I'm with you, I love a quiche! Even though I have used a store bought crust on occasion to speed things up, I adore an herbed Parmesan crust too. Mmmm, now I'm craving quiche! Love those leeks!
    Reply
  11. John@Kitchen Riffs says

    March 2, 2014 at 10:35 pm

    I remember when I thought quiche was the height of sophistication too! It's a great dish, and one that hasn't been in fashion for ages. Too bad, because it's so good. This looks wonderful! Thanks.
    Reply
  12. Amy Schleider says

    March 2, 2014 at 10:17 pm

    I love quiche or omelettes or frittata anything where you can clean out the frig and mix with eggs. Just is delicious and makes me feel like I'm making good use of what is on hand. Then there is bacon.....
    Reply
    • Creative Culinary says

      March 3, 2014 at 4:28 pm

      So true. I would love it if there was nothing but bacon. :)
      Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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