Best 5 Bacon Leek Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Satisfy your cravings with our delectable Bacon Leek Quiche, a culinary masterpiece that seamlessly blends the savory richness of bacon, the delicate sweetness of leeks, and the velvety texture of cheese. This classic French dish, pronounced "keesh," is a versatile dish perfect for breakfast, lunch, or dinner. With its golden-brown crust, creamy filling, and flavorful combination of ingredients, our Bacon Leek Quiche is sure to impress even the most discerning palate. Discover the art of crafting this timeless dish with our easy-to-follow recipe, offering step-by-step instructions and helpful tips to ensure perfect results. Additionally, explore variations such as our hearty Vegetarian Quiche, the indulgent Spinach and Feta Quiche, and the innovative Sweet Potato and Black Bean Quiche. Embark on a culinary journey and elevate your quiche-making skills with our comprehensive guide.

Let's cook with our recipes!

LEEK AND BACON QUICHE



Leek and Bacon Quiche image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes
1 egg
1/4 teaspoon salt
2 to 3 tablespoons iced water
1/2 pound slab bacon, cut into 1/2inch cubes
2 leeks, white and light green parts, chopped (about 2 cups)
1/8 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
3 eggs
1 1/2 cups milk
1/4 pound Gruyere cheese, grated (about 1 1/3 cups)

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 & LEEK QUICHE



Bacon & Leek Quiche image

I got this recipe out of either Gourmet or Bon Apetite years ago. The bacon and leek combination with the nutmeg is great. It is easily doubled, reheats in the microwave easily, and freezes well. We often have this for breakfast during the week.

Provided by Deborah1

Categories     Savory Pies

Time 50m

Yield 1 9inch quiche, 6-8 serving(s)

Number Of Ingredients 12

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
1/2 cup half-and-half
1/2 cup heavy cream
1 cup Italian cheese blend (I use Sargento's)
1/4 teaspoon dried herbes de provence or 1/4 teaspoon dried Italian seasoning
1/8 teaspoon fresh ground nutmeg, if you don't have fresh,skip it
paprika, optional

Steps:

  • 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.

LEEK AND BACON QUICHE WITH MAILLE® DIJON ORIGINALE MUSTARD



Leek and Bacon Quiche with Maille® Dijon Originale Mustard image

This elegant quiche is filled with leeks, Swiss cheese, and bacon--for a crowd-pleasing brunch main dish.

Provided by Maille

Categories     Trusted Brands: Recipes and Tips     Maille®

Yield 8

Number Of Ingredients 8

9-inch ready-made shortcrust pastry base
¼ cup butter
1 leek, thinly sliced
4 slices bacon, finely chopped
3 eggs
2 tablespoons Maille® Dijon Originale mustard
⅓ cup cream
⅔ cup Swiss cheese, grated

Steps:

  • Prepare shortcrust pastry base in pan.
  • Gently fry leek and bacon in butter until leek softens. Whisk eggs, Maille® Dijon Originale mustard and cream together. Add the leek, bacon and cheese. Season and pour into pastry base.
  • Bake at 320 degrees F for 20-25 minutes or until set. Serve warm.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 13.5 g, Cholesterol 116.4 mg, Fat 28 g, Fiber 1 g, Protein 8.2 g, SaturatedFat 12.1 g, Sodium 416 mg, Sugar 0.7 g

BACON, LEEK AND ARTICHOKE QUICHE



Bacon, Leek and Artichoke Quiche image

Number Of Ingredients 6

6 large eggs
1 6-oz. jar quartered, marinated artichoke hearts
1/2 cup chopped leeks
1/4 cup half-and-half
4 slices crumbled cooked bacon
1 refrigerated pie crust

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.

BACON, LEEK, AND PORCINI QUICHE



BACON, LEEK, AND PORCINI QUICHE image

Categories     Egg     Brunch     Bake

Yield 2 pies

Number Of Ingredients 11

2 Pillsbury pre-made pie crusts (or make your own. I'm lazy!)
2 leeks, white and tender green part only, chopped
2 cloves garlic, minced
3 strips thick cut bacon, diced
1/2 ounce (or so) dried Porcini mushrooms
8 oz. Gruyere cheese
7 oz. Kerrygold brand Dubliner cheese
8 eggs
2 1/4 cups half and half
1/2 tsp salt
1/2 tsp freshly ground black pepper

Steps:

  • In a small saucepan, bring about a cup of water to a boil. Remove from heat. Add dried porcinis and soak for 30 minutes. Drain well and blot with paper towels. Chop coarsely and set aside. Line two 9-inch pie pans with pie crust pastry. Crimp the top edges and set aside. In a skillet, fry the diced bacon over medium high heat. Before bacon gets too crisp, add chopped leeks and garlic. Saute the whole mixture until the leeks are tender. Remove from heat and cool slightly. While the veggies & bacon are cooking, grate cheeses and mix them together well, then divide in two. Layer the first half of the cheese in the bottom of each pastry lined pie pan. Split the bacon/leek mixture between the two pies, and layer it on top of the cheese. Likewise, split the mushrooms in half and layer those on top of the other veggies. Split the remaining cheese between the two pies and layer it on top of the veggies and mushrooms. In a medium sized bowl, crack open all the eggs. Add the half and half, salt, and pepper. (depending on what veggies I use, sometimes I add 1/2 teaspoon or so of curry powder or other herbs) Whisk it all together to blend well. Pour half of the egg mixture into each pie. Carefully slide the pans into a preheated 400 degree oven. Bake for35-45 minutes, or until custard is set in the middle and the pies are starting to brown on top.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your quiche. Use fresh, organic vegetables, and good quality bacon and cheese.
  • Don't overcook the bacon. You want it to be crispy, but not hard.
  • Use a good quality pie crust. You can either make your own or buy a pre-made one. If you're making your own, be sure to use a recipe that results in a flaky crust.
  • Don't overfill the pie crust. You want to leave some room for the quiche to rise.
  • Bake the quiche until it is set in the center. This will usually take about 45 minutes.
  • Let the quiche cool slightly before serving. This will help it to set and make it easier to slice.

Conclusion:

Bacon leek 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 leeks. With a few simple tips, you can make a quiche that is sure to impress your friends and family.

Related Topics