Saucepan@saucepan · Shared this recipeFollowFrench · breakfastBreakfast QuicheA savory French quiche with bacon, leeks, and Gruyère in a flaky pie crust, perfect for breakfast or brunch.total2 hrprep30 mincook1 hrservings8Original recipe on pinchandswirl.comKeep this recipeAdd a copy of Breakfast Quiche to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings9 inch deep dish unbaked pie crust, ideally my Lard Pie Crust0.5 lb bacon ), cut crosswise into thin strips (lardons2 large leeks, cut in half lengthwise and thinly sliced into half rounds0.75 cup heavy cream0.25 cup whole milk, or 2%6 large eggs0.25 tsp fine sea salt0.25 tsp freshly ground black pepper0.25 tsp dried thyme, or 1/2 teaspoon fresh minced thyme4 oz Gruyère cheese, shredded, or cheddarStepsClear checksTap an ingredient or step to check it off.1Step 1: Place unbaked pie crust in deep dish pie plate; flute edges if desired. Cover and refrigerate for at least 30 minutes and up to 3 days.2Step 2: When you're ready to bake, preheat oven to 375 °F. Line pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes. Remove parchment paper and weights and prick bottom and sides of crust all over with a fork. Return to oven and bake 8 minutes more. Remove and set aside; leave oven on.3Step 3: Meanwhile, cook bacon and leeks in a large skillet until bacon is lightly crisp and leeks are tender. Remove from heat and set aside to cool.4Step 4: In a large bowl, whisk together cream, milk, eggs, salt, pepper and thyme until smooth. Stir in cheese and bacon and leek mixture.5Step 5: Pour egg mixture into partially baked pie crust and bake 40 minutes, or until the center is just set (cover pie crust edges with foil or a pie crust shield in the last 15 to 20 minutes of baking if crust is getting too brown). Let stand at least 15 minutes before cutting. Serve quiche warm or at room temperature.getsaucepan.com/r/2ac7c5e2-3860-4718-9be6-b4b7fc48a6a9 · Original: https://pinchandswirl.com/breakfast-quiche/
