[Serves 6]⁠⁠
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𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒⁠⁠
– 1 gluten-free pie shell (I used wholly wholesome)⁠⁠
– 4 thick slices of raw bacon, chopped⁠⁠
– 1 tablespoon of unsalted butter⁠⁠
– 1 cup of leeks (white and pale green parts), chopped⁠⁠
– 1 cup half-and-half⁠⁠
– 2 large eggs⁠⁠
– 1/2 tsp. kosher salt⁠⁠
– 1/4 tsp. freshly ground pepper⁠⁠
– 1/8 tsp. freshly grated nutmeg⁠⁠
– 1 cup shredded gruyere cheese (I used Le Gruyère)⁠⁠
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𝐃𝐈𝐑𝐄𝐂𝐓𝐈𝐎𝐍𝐒⁠⁠
1) Pre-heat oven to 375°F/190°C.⁠⁠
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2) Thaw the pie shell and keep it in the refrigerator.⁠⁠
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3) In a frying pan, fry the bacon over medium heat, stirring, until crisp and golden (about 4-6 minutes).⁠⁠
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4) Transfer the cooked bacon to a plate lined with paper towels to absorb the excess grease. Using the same pan, pour out any excess bacon fat and wipe the pan clean with paper towels.⁠⁠
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5) Add the butter to the pan and melt over medium heat.⁠⁠
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6) Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Set pan with leeks aside.⁠⁠
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7) In a bowl, whisk together the half-and-half, eggs, salt, pepper, and nutmeg until combined.⁠⁠
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8) Scatter the leeks, bacon, and gruyere cheese evenly in the pie shell. Then, carefully pour the egg mixture into the shell.⁠⁠
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9) Place the quiche in the oven and bake until the filling is puffed and golden brown, about 35 to 45 minutes. Let cool slightly, then serve.⁠⁠
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𝐍𝐎𝐓𝐄𝐒⁠⁠
– You can also make a whole-wheat version by purchasing a whole wheat pie crust instead!⁠⁠
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– You can omit the bacon for a vegetarian option – still super delicious!

FYI – this recipe is an excellent meal prepping idea. I usually make one quiche and then eat it for breakfast throughout the week. To make it more nourishing, I add a side of fruit or a mixed green salad. Enjoy!