Bacon and Leek Quiche
 
Prep time
Cook time
Total time
 
Julia Child's classic French quiche recipe.
Author:
Cuisine: French
Serves: 2 quiches
Ingredients
  • 1 pound thickly sliced bacon, cut into ½-inch dice
  • 3 large leeks, white and tender green parts only, thinly sliced
  • 1 teaspoon chopped thyme leaves
  • Salt and freshly ground white pepper
  • 8 ounces cave-aged Gruyère cheese, grated
  • 4 large eggs
  • 2 large egg yolks
  • 2½ cups heavy cream or half-and-half
  • 1 package frozen puff pastry, thawed
Instructions
  1. Preheat the oven to 375°.
  2. In a large pan, cook the bacon over medium-high heat until browned and crisp, stirring periodically. Drain the bacon, leaving 1 tablespoon of the fat in the pan.
  3. Add the leeks and thyme to the pan, season with salt and white pepper and cook over medium heat, stirring occasionally, until the leeks are softened but not browned- around 8 to 10 minutes. Transfer to a bowl and let cool. Stir in the bacon and gruyere.
  4. On a floured surface, roll one square of the puff pastry to fit a 12 inch pie pan. Trim the excess and use it to patch any holes. Refrigerate for 10 minutes. Repeat with the remaining pastry.
  5. Divide the bacon-and-leek filling between the pie shells and spread evenly.
  6. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper.
  7. Pour the egg mixture into the pie shells overtop the leek and bacon mixture. Bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned.
  8. Let the quiches cool for at least 15 minutes before serving. Quiches are good gently warmed, room temperature, or even lightly chilled.
Recipe by Port and Fin at https://portandfin.com/bacon-and-leek-quiche/