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!