Leek Quiche Recipe (Crispy Bacon)

  • Preparation 15 min
  • Cooking 1 h 25 min
  • Servings 6
  • Freezing Absolutely

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Ingrédients

  • 1 pie crust, 10 inches (25 cm), homemade or store-bought
  • 250 g thick-cut bacon
  • 2 leeks (white and light green parts only), thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 ½ tsp dried thyme
  • Olive oil, as needed (about 1 tbsp / 15 ml)
  • 1 cup (115 g) aged Gruyère cheese, grated
  • 4 large eggs
  • 2 egg yolks
  • 1 cup (250 ml) heavy cream 35% (or 15% table cream)

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Preparation

  • Preheat the oven to 375°F (190°C).
  • Fit the crust into a 10-inch pie plate and trim the excess, or use a store-bought crust right in its own pan.
  • Line the crust with two sheets of parchment paper, fill with pie weights or dried beans and blind-bake for 30 minutes.
  • Remove the parchment and weights, then bake for about 15 minutes more, until the crust is golden and dry.
  • Meanwhile, spread the bacon slices on a foil-lined baking sheet and bake for 20 to 25 minutes, until lightly crisp. Drain on paper towel, blot, then chop coarsely. Reserve 1 tbsp of the fat from the sheet.
  • In a skillet over medium heat, warm the reserved bacon fat, then sweat the leeks, garlic and thyme for 5 to 7 minutes without letting them colour. Add a drizzle of olive oil if the pan goes dry. Season with salt and pepper.
  • Remove from the heat, let cool slightly, then stir in the chopped bacon and grated Gruyère.
  • Spread the filling evenly in the pre-baked crust.
  • In a bowl, whisk the eggs, egg yolks and cream, season with salt and pepper, then pour over the filling.
  • Bake at 375°F (190°C) for about 40 minutes, until the custard is slightly puffed and set in the centre.
  • Let rest for 15 minutes before slicing.