This Bacon & Leek Quiche is made with a homemade flaky crust and loaded with leeks and bacon, for a flavorful meal. It is a simple, easy to make recipe that is perfect for breakfast, lunch or dinner!
There is nothing better than whipping up a flavorful quiche for weekend brunching, if you ask me. They are easily one of my favorite things to bake for a light meal. There are so many fun ingredients you can toss into a quiche that makes each creation new and exciting.
I love crustless quiches but I am partial to a delicious crusted quiche like my Asparagus and Pea Quiche or Zucchini & Feta Quiche. I mean, starting with a pie crust is bound to make anything taste delicious, right?
Starting out with a flaky crust is exactly what I did in this delicious Bacon and Leek Quiche! It’s buttery and flaky and downright delicious. The homemade crust is so easy to whip, you’ll forget all about those frozen pie shells at the supermarket. All you need to make a delicious crust in your kitchen is flour, butter, salt and water. That’s it. I use a food processor to make it, and it truly makes the process so easy!
The pie shell is filled with a creamy egg custard that is loaded up with bits of bacon and leeks. Before adding them to the pie, the leeks are sauteed in the leftover bacon grease which makes them SO GOOD! I have to stop myself from nibbling on them before they make their way into our meal! The saltiness of the bacon pairs nicely with the sweet, mild onion flavor from the leeks to make something wonderful!
Like other quiches, this savory pie is a great make ahead meal, so I highly recommend doubling the recipe and freezing the extra pie for a future meal.
Why we love this recipe
- It’s delicious! Salty bacon, mildly sweet leeks, and a buttery crust make this pie a flavorful meal.
- It’s so easy to make this recipe. Using a food processor, if you have one, makes homemade pie crust as easy as can be.
- You can easily change things up to suit your own tastes or ingredients you have on hand. You can add herbs, swap in different cheeses, or add extra veggies, for example.
- This recipe is great for meal prep. You can bake the quiche ahead of time and warm slices as needed in the days ahead. You can even freeze the entire quiche for a future meal.
Ingredients in Bacon and Leek Quiche
To make this quiche, you will need:
- Flour: all purpose flour.
- Butter: cold. Used to make the pie crust. Cold butter is essential to a flaky crust.
- Bacon
- Leeks: thinly sliced. They get cooked in the bacon grease before added to the pie. This makes them extra tasty!
- Eggs: 8 large eggs.
- Gouda: shredded. You can also use a different cheese such as cheddar, mozzarella, havarti, or gruyere.
- Milk: I use 2% milk but whole milk can be used instead.
- Seasoning: salt and pepper. You can easily add more seasoning if you like such as herbs or a bit of cayenne for heat, for example.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post. **
How to make Bacon and Leek Quiche
- Cook the bacon and leeks. 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.
- Make the pie dough. 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.
- Blind bake the crust. 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 in a preheated oven at 375F for about 10 minutes.
- Make the egg custard filling. Meanwhile, chop the bacon into small pieces. In a large bowl, combine the bacon, leeks and all the remaining ingredients for the filling.
- Fill and bake the quiche. 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.
Storing leftovers and reheating
Once cooled completely, leftover quiche slices can be transferred to an airtight container and stored in the fridge. If you are pre-baking the entire quiche a day ahead, you can refrigerate the entire pie without slicing it. Simply cover the cooled quiche with plastic wrap and pop it in the fridge.
The best way to reheat quiche is in the oven. Place the quiche on a baking sheet and pop it into a preheated oven at 350F until completely heated through.
Freezing quiche
If you are making an entire quiche ahead of time for the purpose of freezing it, I highly recommend baking it in an aluminum pie plate. This way, you can freeze it without having to remove it from the pie plate. To freeze the quiche, bake it as instructed in the recipe and then allow it to cool completely. Once it is cooled, you can place the quiche in a large freezer bag (aluminum pie plate and all) and freeze it.
I hope you enjoy this bacon quiche recipe as much as I do!
You may also like these other quiche recipes:
Squash Blossom and Asparagus Crustless Quiche
Zucchini & Feta Quiche
Crustless Asparagus & Feta Quiche
Asparagus and Pea Quiche
Mini Bacon & Leek Quiche (mini versions of this very same quiche)
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Bacon and Leek Quiche
Ingredients
For the crust
- 1 1/4 cups all purpose 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!
Can I use a pre bought pastry for this? Would it be same cooking time? Thank you
Hi Annabelle! Yes you can use a store-bought pie shell for this. It should be similar cooking time. 🙂