[Serves 6]
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)
𝐃𝐈𝐑𝐄𝐂𝐓𝐈𝐎𝐍𝐒
1) Pre-heat oven to 375°F/190°C.
2) Thaw the pie shell and keep it in the refrigerator.
3) In a frying pan, fry the bacon over medium heat, stirring, until crisp and golden (about 4-6 minutes).
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.
5) Add the butter to the pan and melt over medium heat.
6) Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Set pan with leeks aside.
7) In a bowl, whisk together the half-and-half, eggs, salt, pepper, and nutmeg until combined.
8) Scatter the leeks, bacon, and gruyere cheese evenly in the pie shell. Then, carefully pour the egg mixture into the shell.
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.
𝐍𝐎𝐓𝐄𝐒
– You can also make a whole-wheat version by purchasing a whole wheat pie crust instead!
– 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!
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I love this recipe, so simple to follow and I am sure its amazing, doing it today! Thank you!