Bacon and Leek Quiche

Mild leeks and savory bacon join two types of cheese in a tomato-topped quiche that's the perfect option for brunch.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 564 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 (9 inch) unbaked pie crust
• salt and ground black pepper to taste
• 5 large eggs
• 1 medium tomato, thinly sliced
• 2 cups grated Cheddar cheese
• 2 cups sliced leeks
• 0.5 cup mozzarella cheese
• 1.5 cups half-and-half
• 0.5 pound bacon

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 3

Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.

Step 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.

Step 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.

Step 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.