Tuesday, October 23, 2012

Bacon and Leek Quiche

There is nothing quite like digging into a slice of quiche as rich and satisfying as this one. Bacon, leeks and eggs are pretty much the hallmarks of any good brunch dish and when combined with an oh-so-easy (not to mention a heart healthier) olive oil crust - well, that just catapults this recipe to mainstay weeknight status!

Makes most excellent friends with a simple green salad with a nice, tangy vinaigrette.

Bacon and Leek Quiche
Adapted from Williams-Sonoma
Serves 4

Single-crust pastry dough (I often use this easy olive oil crust recipe)
4 thick slices Applewood-smoked bacon, coarsely chopped
1 Tbs. unsalted butter
2 small leeks, white and pale green parts, chopped
1 cup half-and-half
2 large eggs
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/8 tsp. freshly grated nutmeg
1 cup shredded Gruyère cheese

Preheat oven to 375°F. Press out dough as directed in this recipe into a 9" pie dish or tart pan. I like to pre-bake the quiche crust (docked with a fork lightly, being careful not to poke holes through crust as the custard will seep through!) on a baking sheet for about 8-10 minutes until golden brown.

Meanwhile, make the filling. In a frying pan, fry the bacon over medium heat, stirring, until crisp and golden, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour out the fat and wipe the pan clean with paper towels. Add the butter to the pan and melt over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate and let cool slightly.

Remove the baking sheet with the tart pan from the oven. In a bowl, whisk together the half-and-half, eggs, salt, pepper and nutmeg until combined. Scatter the leeks, bacon, and Gruyère evenly in the pastry shell. Carefully pour the egg mixture into the shell. Return to the oven and bake until the filling is puffed and golden brown, about 25-30 minutes. Let cool slightly, then serve.


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