- 1 Basic pie doughchilled
- 6 slices Baconsliced
- 2 Leeklarge (white and light green parts), sliced
- Kosher Saltto taste
- Black pepperto taste
- 2 tsp Fresh thymeleaves
- 6 Large eggs
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 tbsp Dijon mustard
- 1/8 tsp Ground nutmegfreshly
- 6 oz Gruyère cheesegrated (about 1 1/2 cups)
- ½ cup Parsleychopped fresh flat-leaf
Bacon and Leek Deep-Dish Quiche
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:
Steps to make Bacon and Leek Deep-Dish Quiche
Roll out dough
Prick the pie crust
Heat the oven
Preheat the oven to 425 °F.
Bake the crust
Reduce the heat of the oven to 325 °F.
Add thyme and remove from heat
Make the filling
Add filling to the pie crust