Bacon & Leek Quiche made with a homemade flaky crust is a simple, delicious recipe that is perfect for breakfast, lunch or dinner!
Is anyone else as obsessed with quiche as I am? In the short time I have had this blog, I have already shared with you several quiche recipes. Some with crusts, others crustless, and mini ones too! I seriously love a good quiche and there are so many ways to make them, I never get bored!
I love eating a variety of veggies and there are so many of them that lend themselves so well to being baked in a quiche. Today, I picked several big, beautiful leeks from our garden and I just had to put them to use in a quiche!
Leeks have a mild onion flavour but are a bit sweeter. They’re crunchy when raw, but I absolutely love sauteeing them until they are soft and tender. They are so good this way, I have to stop myself from nibbling on them before they make their way in our meal!
I decided to add some bacon to this quiche too, because everything is better with bacon (duh)! The saltiness of the bacon pairs nicely with the sweet, onion-y flavour from the leeks to make something wonderful!
How to make Bacon & Leek Quiche
To make this quiche, you will need:
For the crust
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 6 tablespoons ice cold water
For the filling
- 3 strips bacon
- 2 medium leeks, thinly sliced
- 8 large eggs
- 1 cup gouda, shredded
- 1/2 cup milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Add the strips of bacon to a skillet and cook until crispy. Transfer to a plate lined with paper towel. In the same skillet, add the sliced leeks and cook them in the bacon grease until tender. Set them aside and let cool.
Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
Carefully transfer onto pie plate and trim any excess dough. Pierce with a fork (or line with parchment paper and weigh down with pie weights) and place in the oven to blind bake for about 10 minutes.
Meanwhile, chop the bacon into small pieces. In a large bowl, combine the bacon, leeks and all the remaining ingredients for the filling.
Remove pie crust from the oven and pour filling into it. Put back in the oven and bake for approximately 40 minutes or until set.
That is it!
I hope you enjoy this quiche as much as I do!
-Cathy
You may also like:
Prasopita (Greek Leek Pie)
Zucchini & Feta Quiche
Bacon & Leek Quiche
Ingredients
For the crust
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/2 cup butter cold, cubed
- 6 tablespoons ice cold water
For the filling
- 3 strips bacon
- 2 medium leeks thinly sliced
- 8 large eggs
- 1 cup gouda shredded
- 1/2 cup milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add the strips of bacon to a skillet and cook until crispy. Transfer to a plate lined with paper towel. In the same skillet, add the sliced leeks and cook them in the bacon grease until tender. Set them aside and let cool.
- Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
- Carefully transfer onto pie plate and trim any excess dough. Pierce with a fork (or line with parchment paper and weigh down with pie weights) and place in the oven to blind bake for about 10 minutes.
- Meanwhile, chop the bacon into small pieces. In a large bowl, combine the bacon, leeks and all the remaining ingredients for the filling.
- Remove pie crust from the oven and pour filling into it. Put back in the oven and bake for approximately 40 minutes or until set.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Made this and it was excellent! I’m not sure if my crust was too thick but next time I’ll let it cook in the oven a bit longer before the filling for a crunchier crust. Super easy and excited to eat all week 🙂
So happy you enjoyed it!