| Prep: 20 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 36g | 18g | 20g |
| sugars | fibre | protein | salt |
| 3g | 2g | 14g | 1.2g |
Why I Love British Bacon and Leek Quiche
There are few things in the culinary world that bring me as much joy as a well-executed quiche. This Bacon and Leek Quiche is a prime example of why I love cooking and sharing recipes. It’s a dish that perfectly blends the rich, smoky notes of bacon with the delicate, subtly sweet flavors of leeks. The result is a harmonious and satisfying meal that can be enjoyed for breakfast, brunch, or even a light dinner.
Rooted in Tradition
Bacon and Leek Quiche holds a special place in my heart because it reminds me of the classic dishes I grew up with in Nebraska, where comfort food reigns supreme. Sure, quiche may have its roots in French cuisine, but the hearty ingredients and the comforting nature of this dish resonate deeply with my Midwestern sensibilities. Every time I prepare this quiche, I’m transported back to sunny mornings on the farm, with the smell of breakfast wafting through the kitchen.
A Nod to Culinary Inspiration
The idea for this recipe was inspired by the celebrated British chef Rachel Khoo. Known for her ability to put a contemporary spin on traditional dishes, her work has always encouraged me to add my own personal touch to classic recipes. If you haven’t checked her out yet, her cookbook “The Little Paris Kitchen” is a must-read. It’s full of innovative recipes that blend various influences seamlessly, much like this quiche does.
This dish pairs beautifully with a simple mixed greens salad dressed with a tangy vinaigrette or a bowl of warm tomato soup, making it versatile enough for any meal. The nutmeg adds a slight warmth and depth, while the Gruyere cheese lends an undeniable richness and complexity. These flavors come together to create an elegant yet comforting dish that feels both homey and sophisticated.
Similar dishes that come to mind include the classic Lorraine quiche, which uses bacon and a custard base, or perhaps a savory tart filled with caramelized onions and goat cheese. Both offer that same level of comfort while allowing for endless variations based on what you have on hand or what’s in season.
Ultimately, this Bacon and Leek Quiche is a testament to the beauty of simple ingredients combined thoughtfully. It’s a dish that’s easy to prepare, yet impressive enough to serve to guests. Whether you’re a seasoned cook or a kitchen novice, you’ll find joy in crafting this delightful quiche.
What You’ll Need
- 1 pie crust (9 inches, pre-made or homemade)
- 6 slices of bacon
- 1 large leek (white and light green parts only, thinly sliced)
- 1 tablespoon of butter
- 1 cup of shredded Gruyere cheese
- 4 large eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of ground nutmeg
Method
Step One
Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and crimp the edges. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 10 minutes. Remove the weights and parchment paper, then bake for an additional 5 minutes or until the crust is lightly golden. Remove from the oven and let it cool slightly.
Step Two
In a large skillet, cook the bacon over medium heat until it is crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces.
Step Three
In the same skillet, add the tablespoon of butter and melt it over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are softened but not browned, about 5-7 minutes. Remove from heat and set aside.
Step Four
In a medium bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well blended.
Step Five
Evenly distribute the crumbled bacon, cooked leeks, and shredded Gruyere cheese in the pre-baked pie crust. Pour the egg mixture over the filling, making sure it spreads evenly.
Step Six
Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center of the quiche should come out clean.
Step Seven
Let the quiche cool on a wire rack for at least 10 minutes before slicing and serving. Enjoy your Bacon and Leek Quiche warm or at room temperature.
