Gruyère, Bacon, and Leek Quiche
Servings 8
Equipment
- Glass Pie Dish or Tart Pan
- Pie Weights or Dried Beans
- Small skillet
Ingredients
- 1 homemade or store-bought pie crust
- 1 tbsp butter
- 2 leeks, sliced, white and light green parts only
- Sea salt and freshly cracked pepper, to taste
- 4 slices of cooked bacon, crumbled
- 1 cup Gruyère cheese, shredded
- 4 large eggs, well beaten
- 1½ cups heavy cream
Instructions
- Preheat the oven to 400 degrees. Place the rack in the lower middle of the oven.
- Coat a pie pan with cooking spray, then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges, then line the unpricked crust with two layers of heavy-duty foil or parchment paper and pour in pie weights or dried beans.
- Bake for 10 minutes. Remove from the oven. Reduce the oven temperature to 350 degrees.
- Meanwhile, heat the butter in a small skillet over medium heat. Add the leeks and season with sea salt and freshly cracked pepper to taste. Cook, stirring occasionally, for 10-15 minutes, until tender and starting to caramelize.
- Sprinkle most of the leeks, bacon bits, and gruyere cheese in the bottom of the par-baked pie crust.
- Combine the eggs and heavy cream; whisk for 2 minutes, until very well combined. Season with sea salt and freshly cracked pepper to taste.
- Add the well-whisked egg mixture. Sprinkle with the remaining leeks, bacon bits, and gruyère cheese on top.
- Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
- Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.