Monday, April 9, 2012

Bacon & Leek Quiche

Now that I have kids, all the excitement of Easter has returned. The getting together with family and friends, basket decorating, egg hunting and of course, Easter brunch. One of my favorite things to make for a brunch is quiche. It's easy, elegant and darn tasty. The perfect marriage of breakfast and lunch. Here is the one I made for this year's Easter brunch.

Bacon & Leek Quiche
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 leeks (light green and white parts only), cleaned and sliced crosswise 1/4 inch thick
  • 1 large shallot, sliced thinly crosswise
  • 6 slices of thick, center cut bacon; cooked until golden brown and crispy, crumbled/diced into 1/3 inch pieces
  • Salt and pepper
  • 6 jumbo eggs, beaten
  • 3/4 cup heavy cream
  • 1/8 tsp ground thyme
  • 1 1/2 cups shredded Swiss and/or Gruyere cheese
  • 1 pie crust(homemade or store-bought frozen), fitted to a glass pie plate or 10 inch tart pan


If you are using a frozen pie crust, let the dough defrost a bit by letting it sit in room temperature.

When it has softened, place the dough into your tart pan or pie plate and spread out the dough with your fingers until it fits the pan all the way up to the edges. Then leave it the fridge until you are ready to use.

Preheat the oven to 375 degrees F.

Heat up a medium pan over medium heat. When pan is hot add the butter, olive oil, leeks and shallots. Cook for about 5 minutes or until softened, stirring constantly. Set aside in a bowl and allow to cool.

Combine the eggs, cream, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender. Blend for about 20 seconds.

Pour a small amount of egg mixture into the pie dish, just enough to cover the bottom. Add your leeks, evenly spread them out. Then evenly scatter the crumbled bacon on top of the leek layer. Next evenly sprinkle the cheese on top of the bacon layer. Finish off by pouring the rest of the egg mixture on top until it fills it completely without overflowing. Place on a baking sheet (in case there is overflow) and into the oven for about 40 minutes or until the egg mixture is firm and the top is a golden brown. Don't overcook.

Let rest for at least ten minutes. Cut into 6-8 pieces. Serve hot or room temperature.