Gruyere, Bacon and Leek Quiche by Nancy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 0.5 lbs bacon, roughly chopped
2 large leeks, white and light green parts only, thinly sliced
1 tsp chopped thyme leaves
6 oz. plus 1 cup Gruyère cheese, shredded
3 large eggs
1 large yolk
1¼ cups heavy cream
salt and freshly ground pepper to taste
Pie crust for 2 pies
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Directions: |
Directions:1. In a large skillet, over high heat, fry the bacon until golden brown and crispy.
2. Drain the bacon and place it in a plate covered with paper towel, so the paper towel can absorb the excess grease, and leave a couple tablespoons of the grease in the pan.
3. Turn the heat to medium and sauté the leeks and thyme in the bacon grease until the leeks are tender but not browned. Season with salt and pepper.
4. Transfer the leeks to a bowl and let it cool.
5. Once the leeks are cooled, add the bacon and the 6 oz. shredded cheese and give it a good mix.
6. In a separate bowl, whisk the eggs and egg yolks with the heavy cream, making a custard. Season with salt and pepper.
7. Add the bacon/leek/cheese mixture to the pie crust.
8. Pour the custard over the top of the bacon/leeks/cheese, making sure it's evenly distributed. Top with remaining cheese.
9. Bake the quiche for about 30 minutes, rotating it halfway through, until puffed and lightly browned.
10. Let the quiche cool for 15 minutes before serving. |
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Personal
Notes: |
Personal
Notes: Perfect for a brunch!
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