Sunday, April 19, 2015

Bacon & Leek Quiche

I LOVE quiche.  Out of any brunch dish, savory or sweet, if there's a quiche around that's what you'll find on my plate.  And so when my spring CSA delivered me a bounty of leeks, I knew it was time to make the most perfect of all quiches, chock-full of leeks, bacon, and cheese in a light eggy custard.  Oh yes, I'm so there.

I cheated and used store bought crust, but if you want to make your own, I love Julia Child's dough recipe.

Bacon & Leek Quiche
Makes 1 10-inch quiche
Click here for printable recipe

Pie dough (homemade or store bought)

8 oz. center cut bacon, sliced into 1/4" lardons
1 large leek, white & light green parts only, sliced
4 oz. good quality sharp cheddar, grated
2 large eggs plus 1 egg yolk
1 c. heavy cream or half-and-half
Pinch nutmeg
Salt & white pepper

Pre-heat oven to 375 degrees.  Make pie dough and line a 10-inch tart pan or pie pan with dough, crimping edges.  Line the dough with aluminim foil and fill with pie weights or dried beans.  Bake the quiche shell for 25-30 minutes until it feels dry.  Remove foil and pie weights and bake for 15 minutes more, until light gold in color.  Remove from oven and let cool slightly.

Meanwhile, cook bacon in a large skillet over medium heat until crisp.  Transfer bacon to a plate lined with a paper towel to absorb excess grease.  Remove all but 1 T. bacon drippings from the skillet, then add the leeks.  Saute until tender, 5-7 minutes.  Transfer the leeks to a bowl to cool, then mix in bacon & cheddar and add into the quiche shell.

In a medium bowl whisk eggs, egg yolk and cream or half-and-half until well blended.  Season lightly with salt, white pepper, and nutmeg and pour the custard into the tart shell.

Bake for 30-35 minutes, until the filling is just set and the surface of the quiche is lightly browned.  Transfer the quiche to a cooling rack and let cool for 10-15 minutes before serving.

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