Bacon and Leek Quiche

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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It took me many years to perfect my favorite quiche recipe, always striving for the best texture and flavors. This is my go-to quiche recipe that turns out perfect every time. Quiche is always a nice addition to the breakfast table, but equally nice when paired with a salad for lunch or dinner. I think of baking a quiche in 3 steps: the crust (if you are making it at home), the egg filling, and the vegetables/meat/fish filling. The crust is prepared first, so later you just have to add everything in a finish baking. Next, I prepare the vegetables and/or meats/fish and lay them down on the bottom of the pie. Last, I whip up the eggs, cheese and cream in my Magic Bullet blender and pour over the top.

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Bacon and Leek Quiche

Ingredients

  • 1 9×13-inch pie crust
  • 1 leek, thinly sliced
  • 4 strips turkey bacon
  • 4 eggs
  • 1 1/2 cups milk or cream
  • Pinch of sugar
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 425 F.
  2. Cook the bacon in a skillet until crisp, then add the leek and 1 tbsp olive oil and cook until tender, about 7 minutes.
  3. Crumble the bacon and fill the bottom of the crust with the leek and bacon mixture.
  4. Add the eggs, milk, sugar, salt and cheese to a Magic Bullet pitcher and blend.
  5. Pour over the quiche filling.
  6. Bake the quiche in the oven for 15 minutes, then lower the heat to 300 F and bake for 30 more minutes.

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Makes 1 9×13-inch quiche

 

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