Bacon, Leek, and Comté Quiche

baconleekcomte (1)Larry and I are going out to a special dinner tonight…more on that later…but that doesn’t mean Violet needs to suffer.  Quiche is one of those amazing things…great hot, warm, room temperature and cold.  Delicious any time of day and SO simple to throw together.  If you’re an omnivore, I like to have 1 part meat, 1 part veg and 1 part cheese.  Otherwise, 2 parts veg  and 1 part cheese makes a wonderful vegetarian meal.  Throw a salad of greens and vinaigrette on the side and you’re all set.  In our house, everything is better with bacon…and leeks…and french cheese…hence my Bacon, Leek, & Comte Quiche.

Ingredients (Serves 2-4, depending on appetites)

  • 12 oz bacon, large chop (I used Trader Joe’s Black Forest)
  • 2 large or 4 small leeks, thinly sliced
  • 8 oz Comté cheese, shredded
  • 4 eggs, whisked
  • 1 ¼ c heavy cream
  • ¼ tsp white pepper
  • ¼ tsp salt
  • Pinch freshly grated nutmeg
  • 1 ready  made pie crust (I use Trader Joe’s)

Preparation

  1. Preheat oven to 350.
  2. Place pie crust into quiche dish.
  3. Fry the bacon until desired crispiness, set aside on paper towels.
  4. Saute the leeks in 1 tbsp of the bacon fat, until softened, about 5-7 minutes.
  5. Whisk together the eggs, heavy cream, pepper, salt, and nutmeg.
  6. Spread bacon on bottom of pie crust.
  7. Spread the leeks on top of the bacon.
  8. Sprinkle the comte on top of the leeks.
  9. Slowly pour the custard mixture into the pie dish.
  10. Cook until just set, 45-55 minutes.
  11. Let sit for 10 minutes, then serve hot or room temperature.

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