[Serves 6]β β
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– 1 gluten-free pie shell (I used wholly wholesome)β β
– 4 thick slices of raw bacon, choppedβ β
– 1 tablespoon of unsalted butterβ β
– 1 cup of leeks (white and pale green parts), choppedβ β
– 1 cup half-and-halfβ β
– 2 large eggsβ β
– 1/2 tsp. kosher saltβ β
– 1/4 tsp. freshly ground pepperβ β
– 1/8 tsp. freshly grated nutmegβ β
– 1 cup shredded gruyere cheese (I used Le GruyΓ¨re)β β
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1) Pre-heat oven to 375Β°F/190Β°C.β β
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2) Thaw the pie shell and keep it in the refrigerator.β β
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3) In a frying pan, fry the bacon over medium heat, stirring, until crisp and golden (about 4-6 minutes).β β
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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.β β
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5) Add the butter to the pan and melt over medium heat.β β
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6) Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Set pan with leeks aside.β β
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7) In a bowl, whisk together the half-and-half, eggs, salt, pepper, and nutmeg until combined.β β
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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.β β
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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.β β
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– You can also make a whole-wheat version by purchasing a whole wheat pie crust instead!β β
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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!
I love this recipe, so simple to follow and I am sure its amazing, doing it today! Thank you!