By Katie Goodman
This deliciously simply Quiche Lorraine features one of my favorite spring seasonal vegetables – leeks! I love their mild onion flavor and look forward to featuring them in recipes. If you’d like to learn more about spring produce, check out the Spring Produce Guide.
Quiche is perfect for Easter, Mother’s Day, or other spring celebrations. I especially like how versatile quiche is, because it works well for any meal – breakfast, brunch, or dinner. Serve this with a side salad, such as a strawberry spinach salad, to feature more beautiful spring produce.
 |
Download the Recipe PDF Right click to save the PDF to your desktop. Directions on downloading PDFs. |
Ingredients
1 unbaked pie crust (recipe)
2 medium leeks, white and light green only
10 slices center-cut bacon
1 1/2 cups Gruyere cheese (6 oz)
6 eggs
1 cup half and half
1/2 tsp salt
1/8 tsp pepper
2 dashes nutmeg
1 dash cayenne
Directions
Step 1: Prepare pie crust dough according to recipe instructions, leaving out the sugar since this is a savory recipe.
Step 2: Press it into a 8-9 inch pie plate, shaping the edges according to your desire.
Step 3: Bake the crust 5 minutes at 375˚ F. Remove the crust from the oven and prick the bottom and sides with the tips of a fork. Return to the oven and bake 5 more minutes. Remove and set aside.
Step 4: Cut the dark green portion and roots off the leeks and discard. Cut the remaining portion in half lengthwise, then each portion in half again lengthwise. Chop and wash the leek. (See: How to wash leeks.) Set aside.
Step 5: Dice the uncooked bacon into small, bite-sized pieces. In a medium-sized cast iron skillet, add the bacon and cook over medium heat until crispy.
Add the chopped leeks and cook for 3 minutes, until tender.
Step 6: Grate 6 ounces of Gruyere cheese. Set aside.
Step 7: Add the eggs, half and half, salt, pepper, nutmeg, and cayenne to a bowl. Lightly beat until combined.
Step 8: Add the leek and bacon mixture to the pie plate. Top with half of the cheese. Pour the egg mixture on top.
Step 9: Top the egg mixture with the remaining grated Gruyere. Bake at 350˚ for 35-50 minutes, or until the center is set and the top is golden brown.
Allow to rest for 10 minutes before serving.
Related Spring Ingredient Posts:
- Spring Produce Guide
- Linguini with Lemon Roasted Asparagus
- Asparagus Gruyere Tart
- White Bean Hummus with Spinach
- Backyard Garden + Recipe: Individual Strawberry Rhubarb Buckle
- Shrimp Scampi with Sun-Dried Tomatoes and Artichokes
- aked Potatoes with Balsamic Caramelized Onion and Mushroom
About the Author:
Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.
ADVERTISEMENT
