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Leek, bacon, and gruyere crustless quiche Recipe

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This recipe for Leek, bacon, and gruyere crustless quiche is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 med. leeks white and light green parts
pinch of saffron threads
1 T. dry vermouth
1 1/2 t. salt
6 oz. bacon 6-8 slices
4 T. butter softened
2 T. Parm grated
2 c. half and half
2 lg eggs
2 lg egg yolks
black pepper
fresh grated nutmeg
4 oz gruyere about 1 c.
Directions:
Directions:
Preheat oven 350º
Cut root ends off leeks then slice through lengthwise almost to end and rinse well to clean. In skillet add 2 T. butter to coat leeks and brown a bit. Then crumble saffron and add vermouth, cover and cook over low heat until tender, 5-7 min. Set aside.
Cook bacon.
Brush 9 in glass pie pan with 2 T. butter and sprinkle parm on top. Put on baking sheet
Whisk half and half, eggs and yolks. Add salt and pepper and nutmeg. Spread half gruyere, crumble bacon on top, repeat with remaining cheese. Add leeks browned side up on top.
Pour custard over filling.
Bake 40-50 minutes.
Cool on rack.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Can make ahead night before and reheat gently

 

 

 

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