Bacon and Leek Quiche combines the savory flavors of crispy bacon and sweet, tender leeks in a creamy, custard-like filling, all encased in a flaky, buttery pastry crust. This quiche is a delightful dish that works perfectly for brunch, lunch, or even a light dinner. The leeks, with their mild onion-like taste, pair wonderfully with the salty richness of the bacon, creating a balanced and satisfying flavor profile. This dish can be prepared ahead of time, making it a convenient option for gatherings or a quick weekday meal. Serve warm or at room temperature, accompanied by a fresh salad or steamed vegetables for a complete and elegant meal.
Ingredients:
- For the pastry:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3-4 tablespoons ice water
- For the filling:
- 6 slices bacon, chopped
- 2 leeks, white and light green parts only, thinly sliced
- 4 large eggs
- 1 1/4 cups heavy cream
- Salt and pepper, to taste
- 1 cup grated Gruyère cheese
Directions:
- Prepare the pastry:
- In a large bowl, mix the flour and salt. Add the butter and use a pastry blender or your fingers to blend until the mixture resembles coarse crumbs. Gradually sprinkle in the ice water, stirring with a fork until the dough just begins to come together. Turn the dough out onto a work surface, form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Cook the bacon and leeks:
- In a skillet, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside. In the remaining bacon fat, sauté the sliced leeks until soft and translucent, about 5-7 minutes. Set aside to cool.
- Preheat the oven:
- Preheat the oven to 375°F (190°C).
- Roll out the pastry:
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate or quiche dish. Transfer the dough to the dish, trim any excess, and crimp the edges.
- Prepare the filling:
- In a mixing bowl, whisk together the eggs and heavy cream. Season with salt and pepper. Stir in the cooled leeks, cooked bacon, and grated cheese.
- Assemble the quiche:
- Pour the filling into the prepared pastry shell. Spread evenly to distribute the leeks and bacon throughout the cream mixture.
- Bake the quiche:
- Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
- Serve:
- Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.
Bacon and Leek Quiche is not only delicious but also visually appealing, making it a great choice for hosting or when you want to impress your guests with your culinary skills. The combination of leeks and bacon provides a depth of flavor that is both sophisticated and comforting.
