Bacon and Leek Quiche
Description
Mild leeks and savory bacon join two types of cheese in a tomato-topped quiche that's the perfect option for brunch.
Ingredients
•
1/2 pound bacon
•
2 cups sliced leeks
•
1 (9 inch) unbaked pie crust
•
1 1/2 cups half-and-half
•
5 large eggs
•
2 cups grated Cheddar cheese
•
1/2 cup mozzarella cheese
•
2 tablespoons all-purpose flour
•
1 medium tomato, thinly sliced
•
salt and ground black pepper to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
3
Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
4
Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
5
Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
6
Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.