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Gruyère, Bacon and Leek Quiche | www.oliviascuisine.com

Gruyère, Bacon and Leek Quiche

Servings: 6
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
author: Olivia's Cuisine
4.42 from 68 votes
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Ingredients  

For the crust:

  • 1 1/4 cups all purpose flour, plus more for dusting the counter
  • 1/2 tsp salt
  • 6 tbsp cold butter, cut into small pieces
  • 1 large egg yolk
  • 4 to 6 Tbsp ice water

For the filling:

  • 0.5 lbs bacon, roughly chopped
  • 2 large leeks, white and light green parts only, thinly sliced
  • 1 tsp chopped thyme leaves
  • 6 oz Gruyère cheese, shredded
  • 3 large eggs
  • 1 large yolk
  • 1 1/4 cups heavy cream
  • salt and freshly ground pepper to taste

Instructions 

  • Before you start making the dough, put your crust ingredients in the freezer for 20 minutes so they can be extra cold.
  • Add the flour and the salt to a food processor and pulse a few times.
  • Add the cold butter and pulse until pea sized.
  • Add the egg yolk and start adding the ice cold water, 1 Tbsp at a time, pulsing a couple times in between, until the dough comes together.
  • Place the dough onto a floured surface and knead just enough until smooth.
  • Shape the dough into a disk, wrap in plastic and bring it to the fridge for 20 minutes so it gets firm. (I sometimes put it in the freezer for 10 minutes instead.)
  • Pre heat the oven to 375 degrees.
  • On the floured surface, roll the dough into 12-inch round and place it into a 10 inch springform pan or tart pan (with a removable bottom) without stretching.
  • Roll your pin over the top of the ring to remove excess dough.
  • Refrigerate the tart shell for 10 minutes. (Again, you can just put it in the freezer instead!)
  • Cover the tart shells with foil and fill with pie weights (or dried beans).
  • Bring it to the oven for 30 minutes, until dry.
  • Remove the weights and foil and bring it back to the oven for 15 more minutes until golden. Remove from the oven and reserve.
  • In a large skillet, over high heat, fry the bacon until golden brown and crispy.
  • Drain the bacon and place it in a plate covered with paper towel, so the paper towel can absorb the excess grease, and leave a couple tablespoons of the grease in the pan.
  • Turn the heat to medium and sauté the leeks and thyme in the bacon grease until the leeks are tender but not browned. Season with salt and pepper.
  • Transfer the leeks to a bowl and let it cool.
  • Once the leeks are cooled, add the bacon and the shredded cheese and give it a good mix.
  • In a separate bowl, whisk the eggs and egg yolks with the heavy cream, making a custard. Season with salt and pepper.
  • Add the bacon/leek/cheese mixture to the tart shell.
  • Pour the custard into the tart shell, making sure it's evenly distributed.
  • Bake the quiche for about 30 minutes, rotating it halfway through, until puffed and lightly browned.
  • Let the quiche cool for 15 minutes, remove from the tart pan and serve!
Author: Olivia's Cuisine