Bacon and Leek Quiche
by Sue Lau | Palatable Pastime
November is in full swing now with just a few weeks down the pike to the big Turkey Day festivities. And the Blogger C.L.U.E. group is celebrating by making a stunning collection of pies from blogs within the group. My monthly assignment was with Jean from Lemons and Anchovies. Jean has a fabulous blog (I am so jealous!) that she has been writing since March of 2010 so has had plenty of time to amass a large collection of recipes for you to peruse. Her photography is stunning, and she has lots of good stories to accompany the even better recipes.
For this event, I ended up choosing her recipe for Bacon and Leek Quiche. I followed Jean’s recipe very closely, although I did change up the type cheese I used to a Gruyere cheese/ Gouda cheese blend and skipped the micro greens (since I didn’t have any). I was going to have this for breakfast the next day but ended up serving it as a light dinner with chopped salad since I got behind on my cooking for the day. It really is quite a good recipe and my husband declared it “Delish!” so I am sure it is one your family will enjoy.
Quiche has been requested several times for the holiday season for both the big dinner table and also as something to have for a holiday breakfast/brunch. It never seems to fail to impress so this can be another of the pies you bake for your upcoming holiday instead of a strata or other breakfast casserole or overnight French toast. Quiche heats up quite well after a few minutes in a hot oven. And if you are cutting calories, quiche can easily be made without the crust.
I hope you enjoy and also visit Jean’s blog! Be sure to check out the other great pie recipes from this month’s Blogger C.L.U.E. and have a safe, healthy, and happy holiday season!
Bacon and Leek Quiche
- 1 prepared single pastry crust, fitted to a quiche pan or pie plate.
- 3 large, pastured organic eggs
- 10 fluid ounces half-and-half
- 4 slices bacon, cooked crisp and crumbled or chopped
- 1 cup chopped leek, white and light green parts only, well rinsed and drained
- 1/2 cup chopped onion
- 2 ounces grated Aged Gruyere cheese
- 2 ounces grated Aged Gouda cheese
- generous grating fresh nutmeg
- salt and pepper, to taste
- 1 tablespoon cold butter, chopped
- Preheat oven to 375ºF.
- Fit prepared pastry crust into your pie plate and crimp edges.
- PAR BAKE CRUST: Roll out pastry dough from your favorite recipe and fit into pie plate or quiche pan, line pastry with pie weights on top of a round sheet of parchment paper and par bake 10 minutes at 375ºF. Remove weights and parchment and bake another 10 minutes.
- FILLING: Cook bacon until crisp and set aside to crumble; drain fat from pan but do not wipe.
- Saute the leeks and onion until soft and allow to cool.
- Whisk eggs in a small bowl with half & half, salt, and black pepper.
- Toss cheeses together and sprinkle half of it into the bottom of the crust.
- Top with leek/onion mixture, half the crumbled bacon, then evenly pour custard mixture over all.
- Top with remaining cheese, the rest of the bacon and tamp down gently into the wet mix.
- Dot with butter and sprinkle with freshly grated nutmeg.
- Bake for about 30 minutes, or until top is golden and domed. A toothpick should come out without wet custard, although it ay be buttery, and if the top is sunken in the middle, it is not done yet, so bake further a few minutes until it does.
- Allow to cool completely before cutting and serving.
From the kitchen of palatablepastime.com
- Bacon and Leek Quiche by Sue from A Palatable Pastime
- Black Forest Fruit Pie by Stacy from Food Lust People Love
- Brownie Pecan Pie by Christiane from Taking on Magazines
- Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
- Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
- Classic Pumpkin Pie by Jean from Lemons and Anchovies
- Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
- Five Spice Apple Pie by Kate from Kate’s Kitchen
- French Silk Pie with Frangelico by Christiane from Taking on Magazines
- Lemon Almond Cake by Azmina from Lawyer Loves Lunch
- Lemon Icebox Pie by Kathy from A Spoonful of Thyme
- Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
- Pumpkin Cheesecake Pie by Kelli from Kelli’s Kitchen
- Pumpkin Pie Ice Cream by Debra from Eliot’s Eats
- Roasted Butternut Squash Dip by Anna from annaDishes
- Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
- Southern Buttermilk Pie by Lora from Cake Duchess
- Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life
- Lisa from Authentic Suburban Gourmet
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