I love this Bacon and Leek Deep-Dish Quiche. I make it regularly in the summer months for picnics, light lunches or dinners with a fresh green salad on the side. The filling is a rich creamy egg mixture which will make you smile every time you bite into it.
To make the filling, whisk eggs, cream, milk, mustard, nutmeg, salt and pepper in a bowl. Fold in some Gruyère cheese, parsley, and cooked leeks. Scatter some crispy bacon at the bottom of a pre-baked pastry crust and pour in the filling.
To make my Bacon and Leek Deep-Dish Quiche, you will need the following ingredients:
Place the chilled dough between 2 large pieces of parchment paper and roll it out into a 16-inch circle. Place the dough circle in a 9-inch springform pan, and press it into the bottom and around the sides of the pan. Place in the refrigerator for 1 hour to chill.
Using a fork, prick the bottom and sides of the pie crust all over. Line the crust with non stick foil. Leave a 4-inch overhang and fill the crust with baking beans. Chill again for 20 minutes.
Preheat the oven to 425 °F.
Bake the crust initially for 15 minutes. Remove foil and baking beans and cover the edges with foil to ensure they don’t brown. Return to the oven and bake for a further 8 - 12 minutes. until it is a light golden color. Remove from the oven and leave to cool.
Reduce the heat of the oven to 325 °F.
Place 6 chopped slices of bacon in a large skillet over medium heat. Cook while stirring occasionally, until the bacon is crisp. Transfer cooked bacon to a plate lined with a paper towel.
Remove most of the bacon drippings from the pan, but leave 2 tablespoons. Add 2 large sliced leeks to the skillet and season with salt and pepper. Sauté gently for 6-7 minutes until soft.
Add 2 teaspoons of fresh thyme leaves and continue sautéing for 1 minute. Remove from heat and leave to cool.
Whisk 6 large eggs, 2 cups of cream, 1 cup of milk, 1 tablespoon of mustard, ⅛ teaspoon of nutmeg, and ¼ teaspoon each salt and pepper together in a bowl. Mix in the Gruyère, parsley, and cooked leeks.
Scatter the cooked crispy bacon on the bottom of the baked crust. Pour the egg mixture on top.
Bake the quiche until just the egg filling is just set around the edges but still slightly wobbly in the center. A knife inserted into the center should come out with no trace of runny eggs attached. Cooking time is around 1 hour and 15 minutes to 1 hour and 30 minutes.
Serve warm.
This Bacon and Leek Deep-Dish Quiche recipe is a delicious rich quiche dish which you and your family will love at picnics or for summer dinners. Try this deep dish quiche soon and please come back to leave a review.
Delicious quiche, family loves!
Esta quiche de bacon y puerro es perfecta para mis picnics. Fácil de hacer y siempre gusta a mis amigos.
OMG! This quiche is pure bliss! I whipped it up for our picnic last weekend, and everyone went crazy! The combo of bacon and leeks is just delish. It’s my go-to now! So proud to share this yummyness! 🌟
Amazing recipe, thanks!
Yasss!
This Bacon and Leek Quiche is superb. I serve it at summer picnics, and everyone loves it. So satisfied with this recipe.
OMG, this quiche is a game changer! Perfect for summer picnics! Made it last week, everyone loved it!
Deliciously simple quiche!
Superb!
Delicious summer picnics.
The quiche turned out amazing. Made it for a picnic last week and everyone loved it. Totally a keeper!
This Bacon and Leek Quiche is just fab. Whipped it up for a fam picnic, and it was a hit!
Delicious quiche dish! I made this for a summer picnic, and friends couldn’t stop raving about it. The combination of smoky bacon and leeks is simply wonderful. Each bite is creamy and full of flavor. Definitely, my go-to recipe!
Fantastic
Delicious and easy.
