Bacon, Leek & Gruyère Quiche

Name: Bacon, Leek & Gruyère Quiche
Yield: Serves 6
Ingredients: Single-Crust Flaky Pie Dough; ⅛ tsp ground nutmeg; ¼ tsp freshly ground pepper; 2 large eggs; 1 cup (125 g) shredded Gruyère cheese; All-purpose flour for dusting; 2 small leeks, white and pale green parts, chopped; 4 slices thick-cut applewood-smoked bacon, coarsely chopped; ½ tsp salt; 1 cup (240 ml) half-and-half; 1 tbsp unsalted butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

This classic quiche, a variation of quiche Lorraine, marries complementary ingredients in a buttery tart crust. Bake the quiche in a single pan, or divide among four 4¾-inch (12-cm) tartlet pans and bake for 25 minutes. Swap out the bacon for ham and substitute Cheddar or fontina for the Gruyère, if you like.

Ingredients

Single-Crust Flaky Pie Dough
All-purpose flour for dusting
4 slices thick-cut applewood-smoked bacon, coarsely chopped
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Method

Place the dough on a lightly floured work surface and dust with flour. Roll out the dough into a round about 12 inches (30 cm) in diameter. Transfer the dough to a 9-inch (23-cm) tart pan with a removable bottom, fitting the dough into the bottom and sides of the pan and leaving a ½-inch (12-mm) overhang. Fold the overhanging dough in against the pan sides to form a rim. Line the dough with a p