Leek and Bacon Quiche

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.

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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’

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

Leek and Bacon Quiche

Creative Culinary
I love modifying the standard Quiche Lorraine and this version with leeks was stellar.
No ratings yet
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Pastry and Pie
Servings 6 -8 Servings
Calories 334 kcal


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 ½ cups grated Swiss cheese approx 5-6 oz
  • 3 eggs
  • 2 cups half and half
  • ½ tsp salt
  • ½ tsp white pepper
  • 1-2 dashes of Cayenne
  • ½ tsp powdered mustard

To Garnish:

  • ½ cup Parmesan cheese
  • Paprika


  • 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.


Nutrition Facts
Leek and Bacon Quiche
Serving Size
1 grams
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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  1. 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.

  2. 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!

  3. 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.

  4. 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.

    1. 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! 🙂

    1. 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?

  5. 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!

  6. 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.

  7. 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…..

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