Best Bacon Leek And Artichoke Quiche 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

BACON & LEEK QUICHE

Bacon & Leek Quiche image

I got this recipe out of either Gourmet or Bon Apetite years ago. The bacon and leek combination with the nutmeg is great. It is easily doubled, reheats in the microwave easily, and freezes well. We often have this for breakfast during the week.

Provided by Deborah1

Categories Savory Pies

Time 50m

Yield 1 9inch quiche, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 9 inch deep dish pie shell, unbaked and chilled
3 slices bacon
3 leeks, cleaned and sliced thinly (I use the white and about 1 to 1-1/2 inch of the green)
3 whole eggs, plus
1 egg yolk
1 egg white, slightly beaten
1/2 cup half-and-half
1/2 cup heavy cream
1 cup Italian cheese blend (I use Sargento's)
1/4 teaspoon dried herbes de provence or 1/4 teaspoon dried Italian seasoning
1/8 teaspoon fresh ground nutmeg, if you don't have fresh,skip it
paprika, optional

Steps:

Cook bacon until crisp, but do not over cook.
Set aside to drain.
Drain off fat from pan, leaving just a light coating in the pan.
Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
Set aside to cool.
Preheat oven to 350.
Brush pie crust with the beaten egg white.
Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
Sprinkle the leeks evenly over the bacon.
Sprinkle the cheese evenly over the leeks.
Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
Slowly pour over the bacon, leek and cheese mixture.
Smush down the cheese that floats to the top to coat with the egg mixture.
It will settle down while baking.
Sprinkle the top with paprika for a little extra color, if you like.
Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
Let set 30 minutes before cutting.
This can be served warm, room temperature or cold.
I have made this for vegetarians without the bacon, and it is still quite good.