Best Bacon And Eggs With Savory Sauteed Leeks Recipes

BACON AND LEEK QUICHE

Bacon and Leek Quiche image

This bacon and leek quiche is great served with a side salad for an afternoon brunch. Feel free to try different cheese as desired.

Provided by Melissa

Categories Quiche

Time 1h40m

Yield 6

Number Of Ingredients 10

Ingredients

½ pound bacon
2 cups sliced leeks
1 (9 inch) unbaked pie crust
1 ½ cups half-and-half
5 large eggs
2 cups grated Cheddar cheese
½ cup mozzarella cheese
2 tablespoons all-purpose flour
1 medium tomato, thinly sliced
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 24.5 g, Cholesterol 236.5 mg, Fat 40.3 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 18.7 g, Sodium 823.1 mg, Sugar 2.5 g

EGG, BACON AND LEEK PIE

Egg, Bacon and Leek Pie image

Categories Egg Side Bake Bacon Leek Spring Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only)
1/4 cup chopped fresh parsley
6 slices bacon, cut into 1/2-inch pieces
3 large eggs
2/3 cup whipping cream
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg

Steps:

Preheat oven to 425°F. Unfold crust on work surface. Using wet fingertips, press together any cracks to seal. Spread flour over. Place crust, floured side down, in 9-inch tart pan with removable bottom. Fold edge in; press firmly, forming double-thick sides. Pierce crust bottom all over with fork. Bake until pale golden, about 10 minutes. Set aside. Reduce oven temperature to 400°F.
Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add leeks and parsley; sauté until beginning to soften, about 3 minutes. Spoon mixture into crust. Cook bacon in same skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Sprinkle bacon over leeks. Beat eggs, cream, milk, salt, pepper and nutmeg in small bowl to blend; pour into crust.
Bake pie until filling is set in center, about 25 minutes. Remove pan sides. Transfer pie to platter and serve.