Best 3 Bacon Leek And Artichoke Quiche Recipes
Indulge your taste buds with the delectable flavors of the Bacon, Leek, and Artichoke Quiche. This classic French dish is a delightful combination of savory bacon, tender leeks, and succulent artichokes, all enveloped in a creamy custard filling. Baked in a flaky, buttery crust, each bite is a symphony of textures and flavors. Our curated collection of recipes offers variations that cater to different dietary preferences and culinary expertise levels. From a traditional quiche recipe to gluten-free and vegetarian options, we have something for every palate. Explore our recipes and discover the perfect Bacon, Leek, and Artichoke Quiche to tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
LEEK AND BACON QUICHE
Steps:
- In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
- Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
- Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside.
- Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
- Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.
- In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.
BACON AND LEEK QUICHE
This bacon and leek quiche is great served with a side salad for an afternoon brunch. Feel free to try different cheese as desired.
Provided by Melissa
Categories Quiche
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
- Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
- Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
- Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 563.6 calories, Carbohydrate 24.5 g, Cholesterol 236.5 mg, Fat 40.3 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 18.7 g, Sodium 823.1 mg, Sugar 2.5 g
BACON, LEEK AND ARTICHOKE QUICHE
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Whisk all ingredients together. Pour into piecrust. Bake until center is sset and crust is golden, about 30 mins. Cool 5 mins before slicing.
Tips:
- To ensure a flaky crust, use cold butter and handle the dough as little as possible.
- If you don't have time to make the dough from scratch, you can use a store-bought pie crust.
- For a vegetarian quiche, omit the bacon.
- You can use any type of cheese you like in this quiche, but a good melting cheese, like cheddar or Gruyère, is a good choice.
- If you don't have artichoke hearts, you can use canned or frozen asparagus, broccoli, or zucchini.
- Make sure to drain the artichoke hearts and leeks well before adding them to the quiche filling.
- To prevent the quiche from becoming too brown, cover it with foil during the last 10 minutes of baking.
- Let the quiche cool for at least 15 minutes before serving to allow the flavors to meld.
Conclusion:
This bacon, leek, and artichoke quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover bacon and vegetables. With its creamy custard filling, flaky crust, and savory filling, this quiche is sure to be a hit with your family and friends.
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