This Bacon and Leek Quiche is a comforting classic with a golden crust and a rich, savory custard. It balances smoky bacon and sweet leeks for a versatile dish perfect for brunch or dinner. Once you master this Bacon and Leek Quiche, you’ll find yourself making it again and again.
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Why You’ll Love This Bacon and Leek Quiche
- Versatile serving: Perfect for breakfast, brunch, lunch, or a light dinner.
- Winner flavor combo: Smoky bacon and sweet leeks meld beautifully in a cheesy custard.
- Great make-ahead: Bake a day ahead—it holds texture and flavor beautifully.
- Impressively homemade: Looks and tastes bakery-quality, but made by you.
Ingredients & Tools
- 1 9-inch unbaked pie crust, chilled
- 6 slices thick-cut bacon, chopped
- 2 medium leeks, white and light green parts only, thinly sliced
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded Gruyère cheese
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves
Tools: 9-inch pie dish, large skillet, mixing bowls, whisk
Notes: Using high-quality, thick-cut bacon makes a real difference here—it provides a better texture and more pronounced smoky flavor. And don’t skip the fresh thyme; its subtle, earthy notes really lift the whole dish. Trust me on this one.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 18 g |
| Fat: | 38 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip pre-baking the crust. This step, also called blind baking, is crucial. It ensures the bottom of your quiche crust gets crispy and cooked through, instead of ending up soggy from the wet filling. A soggy bottom is the enemy of a great quiche!
- Take the time to clean your leeks properly. Leeks are grown in sandy soil, and grit can hide between their layers. After slicing, submerge the pieces in a large bowl of cold water, swish them around, and let the sand sink to the bottom. Scoop the clean leeks out with a slotted spoon.
- Use a deep-dish pie plate if you have one. This recipe makes a generous amount of filling. A deep-dish plate will prevent any messy overflow in your oven and give you taller, more beautiful slices.
- Let your ingredients come to room temperature. Using cold eggs and cream straight from the fridge can make your custard seize up or bake unevenly. Taking them out about 20-30 minutes before you start makes for a smoother, more homogenous filling.
How to Make Bacon and Leek Quiche
Step 1: Preheat your oven to 375°F (190°C). Place your chilled pie crust in a 9-inch pie dish, pressing it gently into the corners and up the sides. Crimp the edges as you like. Prick the bottom all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. This is your partially baked shell—it should look dry but not yet browned.
Step 2: While the crust bakes, cook the bacon. Place the chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered. This should take about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. You’ll notice the beautiful golden fat left in the pan—that’s flavor gold!
Step 3: Now, cook the leeks. Pour off all but about a tablespoon of the bacon fat from the skillet. Add the cleaned, sliced leeks and a pinch of salt. Cook over medium heat, stirring often, until the leeks are very soft and tender but not browned, about 8-10 minutes. You’re looking for them to be sweet and fragrant. Remove the skillet from the heat and let the leeks cool slightly.
Step 4: In a large mixing bowl, whisk the eggs until they are well beaten and uniform in color. You don’t want any stray strands of egg white. Then, whisk in the heavy cream and whole milk until the mixture is completely smooth and homogenous. This is the base of your custard. Now, stir in the salt, pepper, nutmeg, and fresh thyme.
Step 5: Assemble the quiche. Sprinkle half of the shredded Gruyère cheese evenly over the bottom of your pre-baked pie crust. Then, scatter the cooked leeks and crispy bacon pieces over the cheese. Finally, pour the egg and cream custard mixture over everything. It should come right up to the rim. Top with the remaining Gruyère cheese.
Step 6: Carefully transfer the quiche to the preheated oven. Bake for 40-50 minutes. You’ll know it’s done when the edges are set and puffed, the top is a beautiful golden brown, and the very center still has just the slightest jiggle when you gently shake the pan. The residual heat will finish cooking the center perfectly as it cools.
Step 7: This is the hardest part—let it rest! Remove the quiche from the oven and place it on a wire rack. Allow it to cool for at least 20-30 minutes before you even think about slicing. This resting time is non-negotiable; it allows the custard to set fully, ensuring you get clean, beautiful slices instead of a runny mess.
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw in fridge before reheating.
- Reviving: Reheat slices in a 300°F oven for 10–15 minutes until warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with a sharp lemon vinaigrette cuts through the richness of the quiche beautifully.
- Roasted asparagus with Parmesan — This elegant side dish shares a similar savory, umami profile that complements the quiche without overpowering it.
- Fresh fruit salad — A bright, juicy mix of seasonal fruits provides a sweet and refreshing counterpoint to the savory, salty flavors on the plate.
Drinks
- A dry sparkling wine or Prosecco — The bubbles and acidity are fantastic for cleansing the palate between bites of the rich, creamy quiche.
- Iced tea with a sprig of mint — For a non-alcoholic option, the crisp, herbal notes are incredibly refreshing and work well for a brunch or lunch.
- A crisp, citrusy Sauvignon Blanc — The wine’s bright acidity and notes of grapefruit and grass highlight the leeks and cut through the fat of the bacon and cream.
Something Sweet
- Lemon bars with a dusting of powdered sugar — The sharp, tangy lemon curd is the perfect palate-cleansing finish after a rich and savory main course.
- Mixed berry pavlova — The light, airy meringue and sweet-tart berries feel light and celebratory, ending the meal on a high note.
- Dark chocolate espresso beans
Bacon And Leek Quiche
Make the perfect Bacon and Leek Quiche with our easy recipe. A golden crust holds a rich, savory custard with smoky bacon and sweet leeks. Bake this classic today!
Ingredients
For the quiche:
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1 9-inch unbaked pie crust (chilled)
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6 slices thick-cut bacon (chopped)
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2 medium leeks (white and light green parts only, thinly sliced)
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4 large eggs
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1 cup heavy cream
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1/2 cup whole milk
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1 cup shredded Gruyère cheese
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1/4 teaspoon freshly grated nutmeg
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon fresh thyme leaves
Instructions
-
Preheat your oven to 375°F (190°C). Place your chilled pie crust in a 9-inch pie dish, pressing it gently into the corners and up the sides. Crimp the edges as you like. Prick the bottom all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. This is your partially baked shell—it should look dry but not yet browned.01
-
While the crust bakes, cook the bacon. Place the chopped bacon in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered. This should take about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. You’ll notice the beautiful golden fat left in the pan—that’s flavor gold!02
-
Now, cook the leeks. Pour off all but about a tablespoon of the bacon fat from the skillet. Add the cleaned, sliced leeks and a pinch of salt. Cook over medium heat, stirring often, until the leeks are very soft and tender but not browned, about 8-10 minutes. You’re looking for them to be sweet and fragrant. Remove the skillet from the heat and let the leeks cool slightly.03
-
In a large mixing bowl, whisk the eggs until they are well beaten and uniform in color. You don't want any stray strands of egg white. Then, whisk in the heavy cream and whole milk until the mixture is completely smooth and homogenous. This is the base of your custard. Now, stir in the salt, pepper, nutmeg, and fresh thyme.04
-
Assemble the quiche. Sprinkle half of the shredded Gruyère cheese evenly over the bottom of your pre-baked pie crust. Then, scatter the cooked leeks and crispy bacon pieces over the cheese. Finally, pour the egg and cream custard mixture over everything. It should come right up to the rim. Top with the remaining Gruyère cheese.05
-
Carefully transfer the quiche to the preheated oven. Bake for 40-50 minutes. You’ll know it’s done when the edges are set and puffed, the top is a beautiful golden brown, and the very center still has just the slightest jiggle when you gently shake the pan. The residual heat will finish cooking the center perfectly as it cools.06
-
This is the hardest part—let it rest! Remove the quiche from the oven and place it on a wire rack. Allow it to cool for at least 20-30 minutes before you even think about slicing. This resting time is non-negotiable; it allows the custard to set fully, ensuring you get clean, beautiful slices instead of a runny mess.07
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