Bacon Leek Quiche Recipes

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

Ingredients

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.

BACON AND LEEK QUICHE

Bacon and Leek Quiche image

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

Ingredients

½ pound bacon
2 cups sliced leeks
1 (9 inch) unbaked pie crust
1 ½ cups half-and-half
5 large eggs
2 cups grated Cheddar cheese
½ cup mozzarella cheese
2 tablespoons all-purpose flour
1 medium tomato, thinly sliced
salt and ground black pepper to taste

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

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

Ingredients

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

CRUSTLESS LEEK, BACON & CHEESE QUICHE

Crustless Leek, Bacon & Cheese Quiche image

Tried a leek quiche at a friends house, and even though my partner doesn't like leeks, he like that one. This is my version as I didn't want to ask for the recipe, but I reckon this one beats it hands down anyway :) Also, had to remove crust as doing a carb-reduced diet.

Provided by KiwiWorkingMum

Categories Breakfast

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

1 large leek (white and green parts)
3 slices smoked bacon
7 eggs
2 tablespoons Dijon mustard
1/2 cup milk
2 tablespoons cream
2 tablespoons flour
1 cup tasty cheese
1/2 cup tasty cheese (additional)
20 g butter
salt
pepper

Steps:

Turn on oven to 180°C to let oven come up to temperature.
Slice leeks finely. Slice bacon into strips, and again into pieces. Grate cheese.
Fry bacon with a little butter, then add leek and fry until soft. Remove from heat and set aside.
In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
Add first measure of cheese and mix well with egg mixture.
Assemble leeks and bacon in quiche dish (26cm), add egg mixture and use hand to mix all together.
Add remaining grated cheese to top of mixture and sprinkle with paprika (optional).
Bake for 20-25 minutes at 180°C, or until center is set.

Nutrition Facts : Calories 470.4, Fat 35.4, SaturatedFat 18.7, Cholesterol 452, Sodium 703.1, Carbohydrate 9.8, Fiber 0.8, Sugar 2, Protein 27.8

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