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Quiche Lorraine

Quiche made with bacon, leeks and cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Breakfast, brunch, Lunch
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 1 medium leek, chopped
  • 4 ounces white cheddar cheese, grated
  • 8 ounces thick cut bacon cut into small pieces
  • 4 extra large or jumbo eggs
  • 4 ounces heavy cream
  • 1 tsp nutmeg
  • 1 10 inch deep dish frozen pie crust
  • 2 Tablespoons butter

Equipment

  • 1 large baking tray with lip
  • 1 Cutting board
  • 1 Kitchen knife
  • 1 frypan
  • 1 spatula for flipping
  • 2 medium bowl
  • 1 cheese grater
  • 1 plate
  • 1 cooling rack

Method
 

  1. Pre-bake pie crust in a 350 degree F oven for 5 minutes. Remove from oven and let cool.
  2. Use a cheese grater and grate the cheder cheese. Set aside.
  3. Cut bacon and leeks and set aside.
  4. Heat up frypan and fry bacon until crispy. Remove cooked bacon from frypan and drain on paper towel.
  5. Heat up frypan on medium heat and melt butter. Add leeks and cook until softened. Remove from heat and set aside.
  6. In a medium bowl add heavy cream, nutmeg and eggs. Mix well. Continue mixing for about 30 seconds.
Assembling the pie shell.
  1. In the bottom of the pie shell add leeks.
  2. Add cooked bacon pieces.
  3. Add grated cheese.
  4. Once the leeks, bacon, and cheese is in the pie shell, place the filled pie shell on a shallow lipped baking pan and place on a rack of an oven preheated to 375 degrees F. pour the egg cream mixture into pie shell. Slide the rack into oven.
  5. Bake at 375 degrees F. for 32 - 40 minutes. Check after 32 minutes. Add time if nessesary.