Bacon & Leek Quiche Recipe
Looking for the best Bacon & Leek Quiche recipe? This rich and savory quiche features crispy bacon, tender sautéed leeks, creamy eggs, and melted Gruyère cheese baked in a buttery, flaky pastry crust. Perfect for breakfast, brunch, lunch, or dinner, this elegant dish is easy to prepare and delicious served warm or cold.
❤️ Why You’ll Love This Recipe
Flaky, buttery pastry crust
Crispy bacon and sweet, tender leeks
Creamy, cheesy egg filling
Perfect for breakfast, brunch, or dinner
Great for meal prep
Easy to make ahead
⏱️ Prep Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
🛒 Ingredients
For the Crust
1 (9-inch) pie crust, homemade or store-bought
1 egg white (for brushing, optional)
For the Filling
8 slices bacon, chopped
2 medium leeks, white and light green parts only, thinly sliced and well washed
1 tablespoon butter
4 large eggs
1 cup heavy cream
½ cup whole milk
1½ cups grated Gruyère cheese
¼ cup grated Parmesan cheese
½ teaspoon Dijon mustard
1 teaspoon fresh thyme leaves
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
Garnish
Fresh chives, chopped
Fresh thyme sprigs
👨🍳 Instructions
Step 1: Prepare the Crust
Preheat your oven to 375°F (190°C).
Fit the pie crust into a 9-inch pie dish.
Prick the base with a fork and line it with parchment paper and pie weights.
Blind bake for 10 minutes.
Remove the weights and parchment, then bake for another 5 minutes.
Brush with egg white if desired and set aside.
Step 2: Cook the Bacon and Leeks
In a large skillet, cook the bacon until crisp.
Transfer the bacon to a paper towel-lined plate.
Drain most of the fat, leaving about 1 tablespoon in the skillet.
Add the butter and sliced leeks.
Cook over medium heat for 6–8 minutes, stirring occasionally, until soft and lightly caramelized.
Step 3: Prepare the Egg Mixture
In a large bowl, whisk together:
Eggs
Heavy cream
Whole milk
Dijon mustard
Thyme
Nutmeg
Salt
Black pepper
Stir in:
Gruyère cheese
Parmesan cheese
Cooked bacon
Sautéed leeks
Step 4: Assemble
Pour the filling into the prepared pie crust.
Spread the bacon and leeks evenly throughout the mixture.
Step 5: Bake
Bake for 35–40 minutes, or until the center is just set and the top is lightly golden.
Allow the quiche to rest for 10 minutes before slicing.
Step 6: Serve
Garnish with fresh chives and thyme.
Serve with:
Mixed green salad
Fresh fruit
Roasted potatoes
Tomato soup
Steamed asparagus
💡 Chef’s Tips
Wash leeks thoroughly to remove any grit hidden between the layers.
Blind baking the crust helps prevent a soggy bottom.
Gruyère provides a classic nutty flavor, but Swiss or sharp cheddar also work well.
Let the quiche cool slightly before slicing for cleaner pieces.
🧊 Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Freeze individual slices for up to 2 months.
Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through.
🥗 Nutrition (Per Serving)
Calories: 460
Protein: 18g
Carbohydrates: 18g
Fat: 35g
Saturated Fat: 17g
Fiber: 1g
Sugar: 3g
Sodium: 620mg
❓ Frequently Asked Questions
Can I make this quiche ahead of time?
Yes! Bake it a day ahead, refrigerate, and gently reheat before serving.
Can I substitute the Gruyère cheese?
Absolutely. Swiss, Emmental, white cheddar, or Fontina are excellent alternatives.
Why should I blind bake the crust?
Blind baking keeps the pastry crisp by preventing the filling from soaking into the crust during baking.
What can I serve with Bacon & Leek Quiche?
A green salad, roasted baby potatoes, fresh fruit, tomato soup, asparagus, or a light vinaigrette-dressed salad pair beautifully.
