Leek and Bacon Cheddar Quiche
Leek and Bacon Cheddar Quiche is one of our favorite dinners. I start this quiche by making my foolproof butter pie crust. Then, I make the rich cheddar custard quiche filling. Finally, I bake the quiche until it’s golden brown. We like this quiche for several reasons. First of all, I like that it’s easy enough for every day, but fancy enough for company. Secondly, I like that I can serve this cheddar quiche for brunch or dinner. And, lastly, we all love the rich and delicious flavors in this quiche.
The Equipment I Used
- A Pie Dish- You’ll need a ceramic or metal pie dish to make this quiche.
- A Food Processor- I use a food processor to make the crust. You could also make the crust in a bowl.
- A Rolling Pin- You’ll need this to roll out the crust.
The Ingredients Needed for Leek and Bacon Cheddar Quiche
- Flour- For the crust, use all- purpose flour. I use the King Arthur brand.
- Butter- I always use Kerry Gold Irish butter. Be sure to use unsalted butter. And your butter should be very cold.
- Bacon- Use a good quality bacon.
- Leeks- Be sure to wash these very well. I like to slice them and then soak the slices in cold water. Drain the leeks and repeat soaking them until the water runs clear.
- Milk- Be sure to use whole milk.
- Cream- Use heavy cream. Do not use light cream or half and half. You can, however, use creme fraiche.
- Cheddar- Use extra sharp cheddar. I like the Cabot brand.
- Eggs- Be sure to use large eggs.
How I Made my Cheddar Quiche
- First, I made the pie crust. You may not use all the ice water, so add it slowly.
- Next, I made the custard.
- Finally, I baked the quiche until it was no longer runny in the center.
If you like quiche, you need to try this rich and delicious Leek and Bacon Cheddar Quiche.
Leek and Bacon Cheddar Quiche
Tender leeks, smoky bacon, and extra sharp cheddar cheese all folded into a smooth custard encased in a buttery dough.
Equipment
- Food processor
- a pie dish
Ingredients
For the quiche crust:
- 1½ cups all purpose flour (180g)
- ½ tsp. salt
- 8 tbsp. cold, unsalted butter, cut into ½ inch pieces
- ¼ to ½ cup ice water
For the quiche filling:
- ½ pound chopped bacon
- 1 cup sliced leeks, well washed
- 1 cup whole milk
- ½ cup heavy cream
- 8 ounces extra sharp cheddar cheese, grated
- 3 large beaten eggs
- 1 tsp. kosher salt
- ¼ tsp. black pepper
Instructions
For the quiche crust:
- In a food processor, pulse together the flour and salt.
- Remove the lid and sprinkle on the butter, and then pulse until the butter is the size of small peas.
- With the food processor running, pour just enough ice water in , just until the dough sticks together when you pinch it. You may not need the whole half cup of water.
- Empty the dough onto a floured board and gently roll it into a ball and the refrigerate it for 30 minutes.
- Roll the dough out on a floured board and then lay it in a pie pan. Refrigerate it until you are ready to fill it.
For the quiche filling:
- Preheat the oven to 350°. In a large skillet, fry the bacon until it's cooked through, but not crispy. When the bacon is cooked remove it with a slotted spoon and let it drain on paper towels. Remove all but 1 tablespoon of fat from the pan and cook the leeks until softened.
- In a 2- quart saucepan, heat the milk until it's almost boiling. Remove it from the heat and let it cool 5 minutes. Add the heavy cream and the cheese and stir until melted. Then, stir in the eggs, salt, and pepper.
- Fill the pie crust with the bacon and leeks and spread them out in an even layer. Pour in the egg mixture.
- Bake for 50 minutes, or until the middle of the quiche is not runny.
Tried this recipe?Let us know how it was!
