Monday, November 7, 2011

Leek & Gruyere Quiche with Bacon Breadcrumbs

The Husky vs. Oregon football game brought in a ton of out-of-town friends, so Chad and I decided to host a brunch. I am a big fan of preparing everything for a brunch the day beforehand, so you can enjoy the company of your guests. With that, I tend to lean towards quiches or casseroles, which is why I chose this recipe. I have previously posted quiche recipes, but this one is BY FAR the best. The bacon breadcrumbs make the dish, but lets be honest, when does bacon not make a dish? Bon Appetite!

Leek & Gruyere Quiche with Bacon Breadcrumbs
from Bitchin' Camero


1 tart or pie pastry shell* (you can use frozen if you’re tight on time)

1 9-inch pie shell or tart pan

1 tbsp. olive oil
3 leeks, thoroughly washed and thinly sliced (white and light green parts only
1 tsp. freshly ground black pepper
6 eggs
1 cup cream
1/2 cup milk (can use skim)
6 oz. Gruyere cheese, shredded
1 tsp. salt

6 slices from a stale baguette (2 or 3-inch piece), or 2 slices sandwich bread
3 slices bacon, cut into lardons

Preheat your oven to 375°. Place your dough over a pie shell or tart pan and gently press into the pan, making sure the dough extends a little bit over the edge of the pan. Gently tent with aluminum foil and bake for 15 – 20 minutes, or until it’s golden. Remove from oven.

While your shell is baking, make the filling. Place a large skillet over medium heat. Once it’s hot, heat the olive oil and add the leeks and pepper. Cook for about 7 minutes, or until they are soft and just beginning to brown. Remove from heat and set aside. (Reserve the skillet for later.)

In a large bowl, whisk together the eggs, cream, milk and salt. Stir in the leeks and gruyere and carefully ladle the mixture into the cooked pie shell. If you have leftovers, you can make mini-crustless quiches in ramekins (bake for 15 minutes or so).

Carefully place the quiche in the oven and cook for 35 – 40 minutes or until the top is deeply golden and the custard is set in the center.

While the quiche is cooking, prepare the breadcrumbs. If your bread is stale enough, grate it into crumbs with a box grater or food processor. If not, toast it, then make breadcrumbs. Set your skillet back over medium heat and add the bacon.

Cook until the bacon is almost crisp – cooking time will depend on the thickness of your bacon. Add the breadcrumbs and toast in the bacon drippings. Once the bacon is crisp and the breadcrumbs and golden, remove from heat and set aside.

Let the quiche rest for 15 minutes, then sprinkle with the breadcrumbs.

Makes about 6 – 8 servings

For the pie tart, I used a store bought crust. It's easy and tasted great.

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