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Bacon and Leek Quiche
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Cheesy bacon and leek quiche with tomato topping, ideal for brunch.
Ingredients:
  • 0.5 pound bacon
  • 2 cups sliced leeks
  • 1 (9 inch) unbaked pie crust
  • 1.5 cups half-and-half
  • 5 large eggs
  • 2 cups grated Cheddar cheese
  • 0.5 cup mozzarella cheese
  • 2 tablespoons all-purpose flour
  • 1 medium tomato, thinly sliced
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate and crumble once cool enough to handle.
  • Cook the leeks in the flavorful bacon fat until they are tender, which should take about 4 to 5 minutes on medium heat.
  • Line a deep-dish glass pie pan with the pie crust. Distribute leeks evenly over the crust, then generously sprinkle bacon crumbs on top.
  • In a medium bowl, whisk together half-and-half and eggs. In a small bowl, combine Cheddar cheese, mozzarella cheese, and flour. Add the cheese mixture to the egg mixture, then pour into the pie crust. Arrange tomato slices on top and season with salt and pepper.
  • Bake in the oven until a knife inserted in the center comes out clean, approximately 1 hour. Allow to rest for 5 minutes before slicing.

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