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

4.9

( 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

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