Bacon and Leek Deep-Dish Quiche PT140M https://img3.cooker-king.com/201907/2019/0826/ce/4/273168/300x200x90.jpg Leave no holiday guest hungry with this magnificent tart. Your Easter brunch already features some delectable bites, but this deep-dish quiche will take the decadence to a whole new level. Every component of this dish makes it mouthwatering: The bacon adds a salty, smoky element; the gruyere cheese offers a nice sharp flavor that cuts through the rich cream, and the leeks are the perfect hint of sweet and spicy. The secret to this grand plate is to blind-bake the crust so it gets that gorgeous golden-brown color and comes out nice and flaky. Oh, and one of the best parts about this larger-than-life quiche? It tastes downright delicious served warm, at room temperature, or even cold. 8 servings Ingredients: 1/2 cup Chopped fresh flat-leaf parsley 6 oz. Gruyere cheese, grated 1/8 tsp. Freshly grated nutmeg 1 tbsp. Dijon mustard 1 cup Whole milk 2 cups Heavy cream 6 Large eggs 2 tsp. Fresh thyme leaves Freshly ground black pepper Kosher salt 2 Large leeks (white and light green parts), sliced 6 slices Bacon, sliced 1 Basic Pie Dough

    Bacon and Leek Deep-Dish Quiche

    4.3

    ( By jiafei )

    Leave no holiday guest hungry with this magnificent tart. Your Easter brunch already features some delectable bites, but this deep-dish quiche will take the decadence to a whole new level. Every component of this dish makes it mouthwatering: The bacon adds a salty, smoky element; the gruyere cheese offers a nice sharp flavor that cuts through the rich cream, and the leeks are the perfect hint of sweet and spicy. The secret to this grand plate is to blind-bake the crust so it gets that gorgeous golden-brown color and comes out nice and flaky. Oh, and one of the best parts about this larger-than-life quiche? It tastes downright delicious served warm, at room temperature, or even cold.
    01 Information
    • Grade easy
    • Serving 8 servings
    • Prep Time 20 Mins
    • Cook Time 120 Mins
    • Total Time 140 Mins
    02 Ingredients
      • 1/2 cup Chopped fresh flat-leaf parsley
      • 6 oz. Gruyere cheese, grated
      • 1/8 tsp. Freshly grated nutmeg
      • 1 tbsp. Dijon mustard
      • 1 cup Whole milk
      • 2 cups Heavy cream
      • 6 Large eggs
      • 2 tsp. Fresh thyme leaves
      • Freshly ground black pepper
      • Kosher salt
      • 2 Large leeks (white and light green parts), sliced
      • 6 slices Bacon, sliced
      • 1 Basic Pie Dough
    03 Method
    • Step 1
      Roll chilled dough between 2 pieces of parchment paper into a 16-inch circle. Transfer to a 9-inch springform pan, lifting and pressing it into the bottom and up the sides of the pan; chill 1 hour. Poke the bottom and sides of dough with a fork. Line with nonstick foil, leaving a 4-inch overhang. Fill with baking beans or pie weights; chill 20 minutes.
    • Step 2
      Heat oven to 425°F. Bake crust 15 minutes. Remove foil and pie weights. Cover edges with foil, and continue baking until completely dry, 8 to 12 minutes. Reduce oven to 325°F.
    • Step 3
      Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate. Discard all but 2 tablespoons of drippings. Add leeks and season with salt and pepper. Cook, stirring occasionally, until soft, 6 to 7 minutes. Add thyme and cook 1 minute. Remove from heat; cool.
    • Step 4
      Whisk together eggs, cream, milk, mustard, nutmeg, and 1/4 teaspoon each salt and pepper in a bowl. Fold in the Gruyere cheese, parsley, and cooked leeks.
    • Step 5
      Scatter bacon on the bottom of the crust, then top with egg mixture. Wrap pan with foil and place on a large rimmed baking sheet. Bake just until set around the edge but still wobbly in the center, and a knife inserted into the center comes out with no runny eggs attached, 1 hour and 15 minutes to 1 hour and 30 minutes. Cool in the pan at least 30 minutes before unmolding.
    04 Author
    jiafei jiafei
    126 Recipes

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