Bacon & Leek Quiche

Recipe by Deborah1
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    9 inch deep dish pie shell, unbaked and chilled
  • 3
    slices bacon
  • 3
    leeks, cleaned and sliced thinly (I use the white and about 1 to 1-1/2 inch of the green)
  • 3
    whole eggs, plus
  • 1
    egg yolk
  • 1
    egg white, slightly beaten
  • 12
  • 12
  • 1
    cup Italian cheese blend (I use Sargento's)
  • 14
    teaspoon dried herbes de provence or 1/4 teaspoon dried Italian seasoning
  • 18
    teaspoon fresh ground nutmeg, if you don't have fresh,skip it
  • paprika, optional
Advertisement

DIRECTIONS

  • Cook bacon until crisp, but do not over cook.
  • Set aside to drain.
  • Drain off fat from pan, leaving just a light coating in the pan.
  • Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
  • Set aside to cool.
  • Preheat oven to 350.
  • Brush pie crust with the beaten egg white.
  • Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
  • Sprinkle the leeks evenly over the bacon.
  • Sprinkle the cheese evenly over the leeks.
  • Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
  • Slowly pour over the bacon, leek and cheese mixture.
  • Smush down the cheese that floats to the top to coat with the egg mixture.
  • It will settle down while baking.
  • Sprinkle the top with paprika for a little extra color, if you like.
  • Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
  • Let set 30 minutes before cutting.
  • This can be served warm, room temperature or cold.
  • I have made this for vegetarians without the bacon, and it is still quite good.
Advertisement