Bacon and Gruyere Quiche

Quiche seems to be as American as it is French. I grew up eating lots of quiche as my mom liked to take us to Sunday brunch. It was always good but not amazing. I discovered what was missing the first time I had the perfect quiche in Paris- 4″ tall and so perfectly creamy that it could barely hold it’s own weight. There was not an air bubble in it. Cooked just until the eggs were set and not a moment further. The crust full of butter and perfectly golden.

1 Each Frozen crust

1/4 Cup Fontina cheese, shredded

3/4 Cup Gruyere cheese, shredded

2 Teaspoon Butter

2 Large Leeks (optional) you can also use green onion.

6 slices Thick cut, applewood smoked bacon cut into 1” pieces

6 Large Eggs

1 1/4 Cup Half and half

1/2 Teaspoon Kosher salt

1/3 Teaspoon White pepper, ground

1 Pinch Nutmeg

Bake your piecrust per the package instructions. You want to have a golden, cooked crust to pour the custard into.

Heat oven to 350

Cut the dark green part of the leeks off and discard. Cut the leeks in half the long way and pull out the hard core. Discard. Slice the leeks cross-wise into half moon shapes. In a medium size non-stick skillet melt the butter. Add the leeks. Cook stirring occasionally until soft. About 8 minutes. Manage heat so that they do not get golden or crispy. Set aside to cool.

Cook the bacon.

In a medium bowl whisk together the eggs, half and half, salt, white pepper and nutmeg. Set aside. This sitting time will allow the air bubbles to escape resulting in a custard like, moist filling.

Once the shell is cooked and cool sprinkle the bottom evenly with the bacon, cheese and leeks. Pour the custard over the top slowly. Set the quiche on a sheet pan and place into oven. Bake un-covered until firm yet the center still has a jiggle to it. Start checking at 20 minutes. The residual/carry-over heat will finish cooking the quiche as it cools. Remove from the oven and transfer to a cooling rack or stone counter to cool. Once cool you can cut pie style slices and serve by itself or with a mixed green salad. Quiche is great hot, room temperature and cold!

Serves: 6

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min