Bacon and Leek Quiche
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6
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Calories
513 kcal
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Course
Main Course
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Cuisine
French
Bacon and Leek Quiche
Description
This quiche recipe starts with a classic shortcrust pastry made from all-purpose flour, chilled butter, and ice water to create a tender yet sturdy shell. The dough is rolled out and blind-baked to dry the crust without browning. Meanwhile, the filling blends eggs with half and half for a smooth custard. Leeks sautéed in butter add a mild onion flavor, while cooked bacon contributes a smoky salty bite. Cheddar cheese adds depth and melty texture to the custard.
The custard filling is poured into the prebaked crust, then baked at a reduced temperature, allowing the eggs to set gently without curdling. The result is a firm yet creamy quiche with a flaky crust and harmonious savory flavors. This dish is suitable for breakfast, brunch, or light lunch served warm or at room temperature.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup butter cut into cubes and chilled, unsalted
- 3-4 tablespoons water ice
- For the filling:
- 1 cup half and half (or 1/2 cup heavy cream and 1/2 cup whole milk)
- 3 egg large
- 1/4 teaspoon salt
- 1 cup leek sliced
- 1 tablespoon butter
- 5 lices Bacon , fried and broken in pieces
- 1 cup cheddar cheese can also use Swiss or Gruyere, grated
Instructions
- For the crust:Preheat the oven to 375 F. In a medium mixing bowl, combine the flour and salt. Add the butter and use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse breadcrumbs. Sprinkle in the water, 1 tablespoon at a time, stirring with a fork until a rough dough mass is formed. Form the dough into a ball and then flatten into a round disk. Use immediately or wrap in plastic wrap and refrigerate for up to two days.
- Roll out the dough into a 12-inch round place it in a lightly greased 9-inch tart pan. Trim away any excess dough spilling over the edges. Prick the bottom and sides of the pastry shell with the tines of a fork. Press a sheet of aluminum foil into the pastry shell. Bake the pastry shell for 20 minutes. Then remove the foil and bake for another 10 minutes or until the pastry crust is dry but not brown. Remove from the oven and set aside.Reduce the heat to 350 F.
- For the Filling:Melt the butter in a small skillet over medium heat, add the leek and saute until tender, about 5-7 minutes. Remove from heat and set aside.Combine the half and half, eggs, and salt in a medium bowl and whisk until smooth.Spread the leek into the quiche crust and sprinkle the bacon over it. Pour the half and half/egg mixture over it and then sprinkle the cheddar cheese evenly over the quiche.Bake for 35-40 minutes until lightly browned on top. Remove from the oven and let sit for 10 minutes. Slice into wedges and serve. Enjoy this quiche for breakfast, brunch, lunch or dinner. A simple leafy green salad makes an ideal accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 14g | 28% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 173mg | 58% |
| Sodium | 612mg | 26% |
| Potassium | 200mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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