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!
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.
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’
- 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
- 1/2 cup Parmesan cheese
- Preheat oven to 375 degrees.
- Cook bacon over medium heat until crisp;set aside. Reserve 1 Tbsp bacon fat in skillet.
- Clean leeks thoroughly and then slice thinly. Saute them in bacon fat for 5-6 minutes over medium heat until softened.
- Spread onion mixture on bottom of prepared pastry shell. Top with crumbled bacon.
- Sprinkle Swiss cheese on top of leeks and bacon.
- Beat remaining ingredients for quiche together and pour over cheese, bacon and leeks.
- Bake until firm and brown, approximately 40 minutes.
- Remove from oven; sprinkle with Parmesan cheese and paprika and return to oven for 5 minutes or until firm in center.
Serving Size:1 grams
Amount Per Serving: Calories: 334Total Fat: 22gSaturated Fat: 12gUnsaturated Fat: 9gCholesterol: 134mgSodium: 607mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 18g