Bacon and Leek Deep-Dish Quiche

By jiafei

8 Person

140 Minutes

0 Calories

Leave no holiday guest hungry with this magnificent tart. Your Easter brunch already features some delectable bites, but this deep-dish quiche will take the decadence to a whole new level. Every component of this dish makes it mouthwatering: The bacon adds a salty, smoky element; the gruyere cheese offers a nice sharp flavor that cuts through the rich cream, and the leeks are the perfect hint of sweet and spicy. The secret to this grand plate is to blind-bake the crust so it gets that gorgeous golden-brown color and comes out nice and flaky. Oh, and one of the best parts about this larger-than-life quiche? It tastes downright delicious served warm, at room temperature, or even cold.

Ingredients

1/2 cup Chopped fresh flat-leaf parsley
6 oz. Gruyere cheese, grated
1/8 tsp. Freshly grated nutmeg
1 tbsp. Dijon mustard
1 cup Whole milk
2 cups Heavy cream
6 Large eggs
2 tsp. Fresh thyme leaves
Freshly ground black pepper
Kosher salt
2 Large leeks (white and light green parts), sliced
6 slices Bacon, sliced
1 Basic Pie Dough

Method

01

Roll chilled dough between 2 pieces of parchment paper into a 16-inch circle. Transfer to a 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke the bottom and sides of dough with a fork. Line with nonstick foil, leaving a 4-inch overhang. Fill with baking beans or pie weights; chill 20 minutes.
02

Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.
03

Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Discard all but 2 tablespoons of drippings. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.
04

Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyere cheese, parsley, and cooked leeks.
05

Scatter bacon on the bottom of the crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the center, and a knife inserted into the center comes out with no runny eggs attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmolding.

Related Tags

Bacon and Leek Deep-Dish Quiche

4.4

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Cook Time 120 Mins
Total Time 140 Mins

02 Ingredients

1/2 cup Chopped fresh flat-leaf parsley

6 oz. Gruyere cheese, grated

1/8 tsp. Freshly grated nutmeg

1 tbsp. Dijon mustard

1 cup Whole milk

2 cups Heavy cream

6 Large eggs

2 tsp. Fresh thyme leaves

Freshly ground black pepper

Kosher salt

2 Large leeks (white and light green parts), sliced

6 slices Bacon, sliced

1 Basic Pie Dough

03 Method

Step 1

Roll chilled dough between 2 pieces of parchment paper into a 16-inch circle. Transfer to a 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke the bottom and sides of dough with a fork. Line with nonstick foil, leaving a 4-inch overhang. Fill with baking beans or pie weights; chill 20 minutes.

Step 2

Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.

Step 3

Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Discard all but 2 tablespoons of drippings. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.

Step 4

Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyere cheese, parsley, and cooked leeks.

Step 5

Scatter bacon on the bottom of the crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the center, and a knife inserted into the center comes out with no runny eggs attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmolding.

04 Author

jiafei

126 Recipes

Related Recipes

Recommend Recipes

Egg Recipes

100 Items

Quiche Recipes

64 Items

Pie Recipes

119 Items

Breakfast Recipes

608 Items

Easter Recipes

60 Items

All Recipes

Items