For a richer flavor, try using Gruyere or Swiss cheese in place of mozzarella. If using a homemade pie crust, blind bake it for 10 minutes before adding the filling to prevent a soggy crust. To ensure the leeks are clean, slice them and soak them in a bowl of cold water for a few minutes, then rinse thoroughly to remove any dirt or sand. Quiche can be stored in the refrigerator for up to 3 days.
Bacon and Leek Quiche
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PREP TIME20 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS6
Indulge in the savory symphony of our Bacon and Leek Quiche, where smoky bacon dances with sweet leeks in a creamy, cheesy embrace. Perfect for a sophisticated brunch or a comforting supper, this quiche is a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol237 mg
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Fiber2 g
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Protein26 g
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Saturated Fat19 g
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Sodium823 mg
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Sugar3 g
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a large skillet, cook the diced bacon over medium-high heat until crispy and golden brown, approximately 8-10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of bacon fat in the skillet, then crumble the bacon and set aside. (15 minutes)
03
StepAdd the sliced leeks to the skillet with the reserved bacon fat and sauté over medium heat until softened and translucent, about 5-7 minutes. Stir frequently to prevent burning. (10 minutes)
04
StepPlace the pie crust in a 9-inch glass pie dish. Arrange the sautéed leeks evenly over the bottom of the crust, followed by the crumbled bacon. (5 minutes)
05
StepIn a medium bowl, whisk together the half-and-half and eggs until well combined. In a separate small bowl, toss together the grated Cheddar cheese, mozzarella cheese, and flour. This will help prevent the cheese from clumping. Add the cheese mixture to the egg mixture and stir gently to combine. Season with salt and pepper to taste. (10 minutes)
06
StepPour the egg and cheese mixture evenly over the leeks and bacon in the pie crust. Arrange the tomato slices decoratively on top of the quiche. (5 minutes)
07
StepBake in the preheated oven for 55-60 minutes, or until the filling is set and a knife inserted into the center comes out clean. If the crust begins to brown too quickly, cover the edges with aluminum foil. (60 minutes)
08
StepRemove the quiche from the oven and let it stand for at least 10 minutes before slicing and serving. Garnish with fresh thyme leaves, if desired. (10 minutes)
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Wilbert Macejkovic
Jun 30, 2025This is my go-to quiche recipe now! It’s so much better than anything I’ve ever bought at the store.
Korey Moen
Jun 29, 2025I substituted the mozzarella with goat cheese and it was amazing! The tanginess of the goat cheese really complemented the bacon and leeks.
Isaiah Hirthe
Jun 29, 2025I made this for a potluck and it was completely devoured! The leeks added such a delicate sweetness that balanced the bacon perfectly.
Kaley Halvorson
Jun 27, 2025The instructions were very clear and easy to follow, even for a beginner baker like myself. Thank you for sharing this wonderful recipe!
Julio Welch
Jun 27, 2025This quiche was a huge hit at my brunch! Everyone loved the combination of flavors and the crust was perfectly flaky.
John Rogahn
Jun 27, 2025I’ve made this recipe several times now and it’s always a winner. It’s so versatile, I sometimes add different herbs or spices depending on what I have on hand.
Kolby Morar
Jun 27, 2025I appreciate the tip about blind-baking the crust. It made a huge difference in preventing a soggy bottom.