Bacon, Leek & Cheddar Quiche
- 1 9”-inch pie shell, unbaked
- 4 large eggs
- 1/2 cup milk (whole or 2%)
- 1/2 cup cream (heavy 18% or whipping 35%)
- 1 cup aged cheddar, shredded
- Pinch of cayenne
- 1/2 lb bacon, cut into 1/2” pieces
- 1 tbsp butter
- 2 medium leeks, halved and sliced
- Salt and pepper
There are endless combinations of fillings you can use for quiche which makes it a great option when trying to use up items in your fridge like ends of cheese or vegetables. The key is knowing the base recipe. For one 9” pie shell: 4 large eggs, 1 cup milk and/or cream, 1 cup shredded or crumbled cheese, and about 2 cups of vegetables and/or meat.
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email email@example.com or call 519 488 0316
Quiche is truly a versatile dish since is works at any time of day for breakfast, lunch or dinner – and you can even make mini versions for parties! Whether you use a pre-made pie shell or make your own pastry, do not skip partially blind baking the pastry to ensure it’s properly cooked in your end result. Serve warm or cold with salad or soup.
- Pre-heat oven to 375℉. Line pie shell with parchment paper and fill with pie weights, ensure they are distributed evenly. Bake for 15 to 17 minutes until edges are starting to brown.
- In a frying pan over medium heat, fry bacon until soft and slightly browned. Remove from pan and onto plate lined with paper towel. In the same pan, melt butter then add leeks. Season with salt and pepper. Let cook until leeks are soft and translucent. Remove from heat.
- In a large mixing bowl, briskly whisk eggs, milk, cream, and pinch of cayenne until you form a light froth. Add cheddar, cooked bacon and sautéed leeks and whisk until well combined. Pour the egg mixture into the crust.
- Bake for 45-55 minutes, or until the egg has properly set. You can cover the edges of your pastry with foil to avoid over browning your pastry. Allow quiche to cool for 10 to 15 minutes before serving.