Leek and Bacon Quiche

Time to Cook: 
20 minutes
Time to Prepare: 
20 minutes
Number of Servings: 
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Quiche is a fantastically versatile dish that you can adapt with all kinds of flavors. This one packed with smoky bacon, tender leeks, and creamy gruyere will be sure to tempt your taste buds. While some may say that real men don’t eat quiche, I can tell you that when served to my family, my two men wolfed it down and asked for more. While it may appear that there isn't enough egg and milk filling for this quiche, there really is. It will come together, I promise! Also, you should try making the bacon in the oven. Not only does it come out more evenly cooked, it's far less messy.
This dish can be made up to a day ahead and in fact, it might be a great idea to let the flavors come together. Besides, it's very tasty cold as well as warm.


Real men will not only eat this quiche, they will love it.


7 strips of bacon, sliced into small pieces
2 leeks, washed, trimmed, and finely chopped (white and light green parts only)
4 eggs
1/4 cup whipping cream
cracked black pepper
4 ounces of smoked gruyere cheese, grated (regular is fine too)
2 Tbsp chopped flat leaf parsley
Pastry (makes two crusts-you can freeze one)
2 1/2 cups cake and pastry flour
3/4 tsp salt
2/3 cup cold unsalted butter, cubed
1/3 cup lard
1/2 cup cold water


1. In a medium sized bowl, stir together the flour and salt. Using two knives or a pastry cutter, cut in the lard and cold butter until the mixture resembles coarse crumbs. Add the cold water, bit by bit, stirring with a fork until it comes together. You may need more (or even less) water.
2. Dump the pastry out onto a floured counter and bring together with your hands. Knead it only a few times, bringing it together into a dough. Divide in half, shape each half into a disk, and wrap each in cling film.  Chill for about 30 minutes to 1 hour.  (**make ahead: you could make the dough ahead of time, over wrap and freeze, or freeze one disk and leave one in the fridge for the next day)
3. On the day that you are going to make the quiche, take the pastry dough out of the fridge and let it stand on the counter while you sauté up the bacon until crisp. Remove the bacon from the pan onto a paper towel lined plate. Drain off most of the bacon fat except about 3 tbsp. Add the leeks to the pan and sauté them until softened and beginning to brown. Remove from the pan and set on the paper towel with the bacon.
4. Preheat the oven to 375F. Take one disk of pastry dough out of the fridge and on a lightly floured counter, roll out to fit into a 9.5-10 inch shallow pie plate. Fit the dough inside the pie plate, trim and crimp the edges. Prick the dough all over with a fork, then line the dough with some parchment paper. Pour in some ceramic baking beans or dry, uncooked rice.  Bake the crust for 10-15 minutes.
4. Remove the parchment paper and beans/rice from the crust, then put it back into the oven to bake for another 5-8 minutes longer while it browns up a bit. Remove the crust from the oven and let it sit while you put together the filling.
5. In a large bowl, whisk the eggs with the whipping cream. Add a pinch of pepper. Stir in 3/4 of the cheese, and then the parsley, leeks and bacon. This will look like there is far too much stuff and not enough eggs, but it will work. Pour the filling into your pie crust. Top with the bit of reserved cheese.
6. Bake the quiche for 15-20 minutes, until set and slightly browned. Remove from the oven and allow to cool for about 5 minutes before serving.

Adapted from Gordon Ramsay