Bacon Leek Quiche

Hands taking slices from a freshly baked quiche on a white surface.

Bacon leek quiche is an amazing recipe that combines the rich flavors of bacon, the mild sweetness of leeks, and the creamy texture of eggs and cheese. Bacon leek quiche is perfect for brunch, lunch, or dinner, offering a satisfying and comforting meal for any occasion.

This recipe is versatile and adaptable, allowing for variations in ingredients. You can experiment with different types of cheese, add herbs or spices for extra flavor, or even incorporate other vegetables to enhance the dish.

When baked to perfection, the bacon leek quiche emerges from the oven with a golden-brown crust and a beautifully set filling. Its irresistible aroma fills the kitchen, inviting everyone to gather around the table and indulge in a slice of this comforting treat.

Whether enjoyed for a leisurely weekend brunch with family or a cozy weeknight dinner, bacon leek quiche is sure to become a favorite in your repertoire of go-to recipes.

Tips and Tricks

For a richer flavor, cook the leek in the same pan as the bacon without washing it. Leeks and bacon are a great combination, but this recipe can be customized as desired. For example, you can make it entirely vegetarian with zucchini, peppers, and potatoes. The addition of nutmeg is very important; it adds a lot of depth to the flavor. Home ovens are not always accurate when it comes to temperature. So, check the quiche often. Let the cooked bacon and leeks cool to room temperature before adding them to the eggs. Adding them hot will cook the eggs. You can easily buy shortcrust pastry at the supermarket to save time.

A freshly baked quiche with one slice removed, placed on a marble countertop with glasses of water in the background.

Bacon Leek Quiche

Bacon leek quiche is an amazing recipe that combines the rich flavors of bacon, the mild sweetness of leeks, and the creamy texture of eggs and cheese.
Course Appetizer, Main Course, Side Dish
Cuisine French, Italian
Keyword bacon, leek pureed soup, lorraine, quiche
Prep Time 17 minutes
Cook Time 42 minutes


  • 1 leek
  • 3 eggs
  • 2 tbsp creme fraiche
  • 1 cup milk
  • 100 gr bacon
  • 1 Short crust pastry
  • 20 gr Parmesan cheese
  • salt
  • pepper
  • nutmeg
Servings 4 people


  • Dice the bacon.
  • Cook the bacon in a non-stick skillet over medium heat until crispy.
  • Clean the leeks and slice them into strips.
  • Cook the sliced leeks in the same pan used for the bacon.
  • Deglaze with half a glass of white wine.
  • Let the wine evaporate and cook the leeks until they become soft.
  • Let the bacon and leeks cool.
  • Break the whole eggs into a large bowl.
  • Whisk the eggs with a whisk.
  • Add the milk and creme fraiche.
  • Add salt, pepper, and freshly grated nutmeg.
  • Add the bacon and leeks.
  • In an 8-inch quiche pan, press the shortcrust pastry firmly.
  • Make small holes with a fork in the shortcrust pastry.
  • Pour the mixture into the quiche pan.
  • Ensure that the entire mixture is evenly distributed.
  • Grate a generous amount of Parmesan cheese on top to create a beautiful crust.
  • Bake in a preheated oven at 180°C/375°F for 45 minutes.
  • Serve hot.
A hand takes a slice from a freshly baked quiche on a white background, with a fork and a glass jar nearby.

How to Store Bacon Leek Quiche

It can be stored covered with plastic wrap in the refrigerator for 3-4 days.

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