Leek and Bacon Quiche

Ingredients

• 1 9 inch pie crust
• 6 slices bacon
• 2 medium leeks
• 4 large eggs
• 1 cup heavy cream
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. 1

   Preheat oven to 375°F. Fit the 1 pie crust into a 9 inch pie dish, crimping edges. Chill while preparing filling.

2. 2

   Cook 6 slices bacon in a skillet over medium until crisp, about 8 minutes. Transfer to paper towels, then crumble. Reserve 1 tbsp bacon fat in skillet.

3. 3

   Slice 2 leeks (white and light green parts) into half-moons, rinse well. Sauté in reserved fat over medium until soft and translucent, about 6 minutes. Season with 0.5 tsp salt and 0.25 tsp pepper.

4. 4

   In a bowl, whisk 4 eggs and 1 cup heavy cream until smooth. Stir in cooked leeks and crumbled bacon.

5. 5

   Pour filling into chilled crust. Bake until center is set and top is golden, about 35 minutes. Let rest 10 minutes before slicing.

6. 6

   Slice and serve warm or at room temperature.

Tools you’ll need

• 9 inch pie dish
• skillet
• mixing bowl
• whisk
• knife
• cutting board

More recipes like this

• 

  Baked Salmon with Vegetables and Olives

  35 min

• 

  Brioche

  45 min

• 

  Baked Chicken

  45 min

• 

  Broccoli and Egg Salad

  20 min