For your next morning gathering, whip up this simple yet crowd-pleasing quiche.
We are on a temporary dinner party hiatus. In the land of raising a baby and toddler, sleep is a precious, precious commodity — meaning an early bedtime is just as important for the parents as it is for the kids. Since entertaining is in my blood, I’ve switched to breakfast and brunch gatherings until I can party late once again, and I am having a blast creating morning menus to wake up our friends’ taste buds.
One of my favorite spreads for the first meal of the day has been a simple one that still manages to get a wealth of compliments. It’s a quiche with a buttery, flaky crust that is filled with smoky bacon and caramelized leeks. The egg batter gets a generous dose of salty Parmigiano-Reggiano — this component is undetected by the eye but adds a savory, briny element that encourages bite after bite. Complete the meal with a simple salad and coffee (and/or mimosas!) and you’re set to start your friends’ days off to a deliciously satisfying start.
In fact, I’m going to have to keep this one in mind even for when we resume throwing dinner parties. If there’s a way to elegantly serve eggs for dinner, this is surely it.
Bacon and leek quiche recipe
Unlike many other breakfast options, quiche is forgiving in the time between bake and serve. While I prefer anything involving bacon be served warm, the dish does not need to go straight from oven to table. Serve it up to an hour after baking, or make it the day before and reheat in a 350 degree F oven for 20 to 30 minutes or until warmed through.
- 1 pie crust recipe (I added 1/2 teaspoon sugar)
- 1 pound thick-cut or slab bacon, cut into 1/2-inch pieces
- 2 medium leeks, white and light green parts, sliced and rinsed
- 6 eggs
- 3/4 cup whole milk (I used DairyPure®)
- 1 cup freshly grated Parmigiano Reggiano
- Preheat the oven to 375 degrees F.
- Roll out the pie crust so that it hangs over the sides of an 8- or 9-inch pie pan. Drape the crust over the pan and gently move it to the shape of the pan. Fold and crimp the overhanging crust. Place a piece of parchment paper larger than the pan on top of the crust and fill with 1 pound of dried beans or pie weights.
- Bake the crust for 15 minutes. Remove the parchment and weights and bake another 5 minutes, until the bottom of the crust is dry and edges are just beginning to turn golden.
- Meanwhile, in a skillet over medium heat, fry the bacon in 2 or 3 single-layer batches. Transfer the bacon to a paper towel-lined plate. Pour out all but enough bacon grease to coat the bottom of the skillet, then add the leeks and cook, stirring occasionally, until they are tender and beginning to brown at the edges. Transfer the leeks to the plate with the bacon.
- In a large bowl, whisk together the eggs and the milk until well mixed. Stir in the bacon, leeks and cheese, and pour the mixture into the pie crust.
- Bake until the filling is golden and no longer jiggles, about 45 minutes. Cool at least 15 minutes before serving.
This post was brought to you by DairyPure.