Bacon and Leek Quiche

bacon and leek quiche

Bacon and Leek Quiche

Courtesy of Julia Child.  I love this recipe! The crust always comes out great, and the filling is light and savory.  This meal is perfect for hot summer days.  It really is so good and filling when served with your favorite vegetable side dish.  I love trying Julia’s recipes and this was one of the first (I think the second after potato and leek soup) that I tried and loved.  You just can’t go wrong with classic French cooking.

To begin, you will need:

  • 1 and 1/4 c. flour
  • 1/4 t. salt
  • 3/4 of a stick of butter (6 T.), cold and cubed
  • 1 small egg yolk
  • 1/8 c. plus 1 T water

In a blender or food processor, mix the flour and salt.  Add in the butter and pulse.  Continue to add the egg yolk and water and mix until dough forms.  Take the dough out, knead it a few times, wrap it in plastic wrap, and place it into the refrigerator for 2o minutes.   After the dough has been refrigerated, preheat the oven to 375 degrees.  Roll out the dough to about a 12 inch diameter.  Place into a pie dish.  Refrigerate for another 10 minutes while in the dish.  Then place aluminum foil over the pie pastry and add in pie weights.  Bake for about 30 minutes.  Remove the weights and foil and continue baking for another 10 minutes.  Allow the shell to cool while you prepare the filling.


For the filling, you’ll need:

  • 1/2 lb. bacon
  • 2 large leeks, white and light green parts only
  • 1/2 t. thyme leaves
  • salt and pepper to taste
  • 4 oz. gruyere cheese, shredded
  • 2 lrg. eggs
  • 1 lrg. egg yolk
  • 1 and 1/4 c. heavy cream

In a large skillet, cook the bacon over medium heat until browned and crispy.  Drain the bacon on paper towels.  Drain the bacon fat from the pan, reserving about 1/2 T. of the liquid.  With the leftover 1/2 T. of bacon fat in the pan, add the chopped leeks, thyme, salt, and pepper.  Cook over medium heat, about 5 minutes, until the leeks are tender.  Transfer to a medium-sized mixing bowl.  Crumble the bacon and add it to the leek mixture.  Add in the cheese.  Stir the ingredients together and then pour them into the prepared crust.  In a small bowl, which the eggs, egg yolks, and cream.  Add salt and pepper to taste.  Pour the egg and cream mixture over the bacon and leek mix and bake the quiche for about 40 minutes, until bubbly and lightly browned.  Let cool for about 10 minutes before serving.  And perfection!


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