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Gruyère, Bacon, and Leek Quiche

With nutty Gruyère, salty bacon, and caramelized leeks, this classic quiche is one of the most satisfying dishes that you can enjoy for breakfast, lunch, or dinner.

Gruyère, Bacon, and Leek Quiche

I made this gruyère, bacon, and leek quiche recently because I had a really busy week ahead and needed something that I could re-heat quickly for lunches. I used what we had on hand and found some leeks, a small hunk of Gruyère, and a few slices of leftover cooked bacon in the fridge as well as a store-bought pie crust. This tasty quiche smelled wonderful while it baked and tasted even better!

Gruyère, Bacon, and Leek Quiche

How to Make a Gruyère, Bacon, and Leek Quiche

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 a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.

Bake for 10 minutes. Remove from the oven. Reduce 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.

Gruyère, Bacon, and Leek Quiche

Combine the eggs and heavy cream together; 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 cheese on top.

Gruyère, Bacon, and Leek Quiche

Carefully place into the oven and 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.

Gruyère, Bacon, and Leek Quiche

Gruyère, Bacon, and Leek Quiche

Gruyère, Bacon, and Leek Quiche

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Breakfast
Cuisine: French
Servings: 8
Author: Pam - For the Love of Cooking

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
  • 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 a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.
  • Bake for 10 minutes. Remove from the oven. Reduce 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 together; 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.
  • Carefully place into the oven and 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.
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7 Comments

  1. Sounds delicious, but it says in the instructions wisk together eggs , milk and cream but only cream is listed in the ingredients, so is it just heavy cream or half milk and cream?

    1. Sara,

      Thank you for catching that! I sometimes use a combination of milk/cream but for this quiche, I used all cream. I’ve corrected the recipe. Thanks again!

      -Pam