Bacon, Leek, and Gruyere Quiche

December 31, 2017


Author Notes: There's a lot to love about this quiche, from the clever trick of adding a dollop of both grainy mustard and sour cream to the filling for richness and flavor, to the easy press-in crust made with oats for a nuttier taste.

Featured In: How to Make a Better Quiche, Faster (No Blind Baking!)
Posie (Harwood) Brien

Makes: one 9" quiche

Ingredients

For the crust

  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 tablespoons oil (olive oil, vegetable oil, or coconut oil all work)
  • 5-6 tablespoons cold water, plus more as needed

For the filling

  • 4 eggs
  • 2 cups milk
  • 2 tablespoons sour cream
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon butter
  • 3-4 medium leeks, washed and sliced into thin half moons
  • 1/2 cup roughly chopped kale
  • 2-3 strips bacon
  • 1 cup grated Gruyere cheese (or sub another cheese like Cheddar)
  • 1 teaspoon fresh thyme
  • salt and pepper to taste
In This Recipe

Directions

  1. To make the crust, preheat the oven to 350 degrees F.
  2. In a food processor, pulse together the oats, flour, and salt until the oats resemble flour. Add the oil and pulse a few times, then add the water, starting with the smallest amount (5 tablespoons), and adding more as needed until the dough comes together in a ball.
  3. Press the dough in a thin, even layer into a 9" tart or quiche pan with a removable bottom. (You can use a regular pie pan, but I find a tart pan to be easier for slicing the baked quiche.) Press the crust up the sides neatly.
  4. Bake the crust for about 10-12 minutes, or until just barely golden brown. Remove from the oven, turn the oven up to 375 degrees F, and let the crust cool while you make the filling. Alternatively, skip the blind baking step and just add the filling — this crust doesn’t require blind baking so it’s up to you!
  5. To make the filling, melt the butter in a large pan over medium-high heat. Add the leeks, season with salt and pepper, and cook, stirring occasionally, until the leeks soften. Towards the end of the cooking time, add the chopped kale and cook for another minute until the kale wilts.
  6. Chop the bacon into small pieces. In the same pan that you used for the leeks (don't wipe it out), cook over medium-high heat until crispy. Place the bacon onto a paper-towel lined plate and set aside.
  7. In a large bowl, whisk together the eggs, milk, mustard, and sour cream. Add the grated cheese, thyme, the cooked leeks and kale, and cooked bacon. Stir to combine.
  8. Carefully pour the filling into your prepared quiche crust. I like to place the crust on a baking sheet first and bake it this way, which makes it easier to take in and out of the oven and guards against spillage.
  9. Bake the quiche for 45-60 minutes; the quiche should be puffed and golden on the top and the eggs should feel just set all over. Remove from the oven and let cool for at least 15 minutes before slicing and serving.

More Great Recipes:
Pie|Quiche|French|Egg|Milk/Cream|Mustard|Oat|Sour Cream|Thyme|Leek|Vegetable|Bacon

Reviews (9) Questions (1)

9 Reviews

Suzy Q. October 13, 2018
Nice easy recipe for supper with salad. I used Trader Joe's frozen rolled crust, (takes an hour or so to thaw). If you use a 2" x 10" deep glass Pyrex pie plate the mixture is just the right quantity. Also used TJ's 3 pack of cleaned leeks and frozen spinach squeezed within an inch of its life. We enjoyed it and I will make it again. PS. if you use dry thyme be sure to half the quantity.
 
Stella January 24, 2018
The filling was yummy and a huge hit even though I cheated and used a premade pie crust. As others have mentioned this is a whole lotta custard and I would cut the custard by half next time.
 
Selin January 24, 2018
tldr: Filling is great, but the dough was problematic.<br /><br />I made this last night. The filling is tasty! But I took other comments into account and only used 3 eggs, adjusting the milk accordingly. Even with only 3/4 of the original liquid, this made too much filling for a 9" pan. Furthermore, I was really disappointed by the crust. It was a strange combination of very dry and very pasty. There are much better crusts to be had, including a Patricia Wells press-in crust that also uses olive oil and water, but with much better results.
 
Gila January 23, 2018
hi,does anyone know the amounts for the crust in weight?
 
AntoniaJames January 23, 2018
80 grams oats <br />120 grams flour <br />55 grams oil <br />good pinch of salt <br />75 - 90 grams / ml of water <br /><br />Please, Posie, take the extra 30 - 60 seconds per recipe that is required to give us metric mass measures. ;o)
 
Joan K. January 21, 2018
I'm looking forward to trying this. (As an aside, I've found brushing dijon mustard on the inside of a blind-baked crust, just after it comes out of the oven, helps with the crispness and adds a little flavor.)
 
MP C. January 21, 2018
Interesting! Will have to try that! Thanks for the tip!
 
MP C. January 21, 2018
I also found the filling to be too much, having used a conventional pie pan. I simply poured the extra in a muffin tin, for a quick breakfast this week! However, my concern is after prebaking the crust for 12 minutes, it was very wet after completing the recipe. Could it be because I used spinach in place of the kale? Should it be prebaked longer? Good, but was hoping for a crispier crust.
 
Linda K. January 18, 2018
Made this quiche today. Wondering if the pan size should be larger than 9”. I used a Wilton 9” tart pan with removable bottom and the filling volume was too great to be accommodated in the tart. Baked the quiche using a portion of the filling and when baked and sliced I found the tart shell to be thick and tasting uncooked. Next time I’ll use a 10” pan. Good, but not what I expected.