For a deeper flavor, consider using smoked bacon. Gruyère cheese can be substituted with Swiss cheese or Emmental. Ensure the leeks are thoroughly washed to remove any grit. To prevent the crust from becoming soggy, blind bake the pastry base for 10 minutes before adding the filling.
Leek and Bacon Quiche with Maille® Dijon Originale Mustard
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING8 People
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VIEWS13
Elevate your brunch game with this savory quiche, where sweet leeks meet smoky bacon in a creamy, Dijon-infused custard, all nestled in a buttery, flaky crust.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol116 mg
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Fiber1 g
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Protein8 g
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Saturated Fat12 g
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Sodium416 mg
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Sugar1 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 320°F (160°C). Prepare the shortcrust pastry base in a 9-inch quiche pan or tart pan. (5 minutes)
02
Step
10 mins
In a skillet over medium heat, melt the butter. Add the sliced leek and diced bacon and cook until the leek is softened and the bacon is lightly browned. (8-10 minutes)
03
Step
3 mins
In a mixing bowl, whisk together the eggs, Dijon mustard, and heavy cream until well combined. Stir in the cooked leek and bacon mixture and the grated Gruyère cheese. Season with salt and freshly ground black pepper to taste. (3 minutes)
04
Step
2 mins
Pour the filling into the prepared pastry base, ensuring it is evenly distributed. (2 minutes)
05
Step
25 mins
Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown. A knife inserted into the center should come out clean. (25 minutes)
06
Step
10 mins
Let the quiche cool slightly before slicing and serving warm. (10 minutes)
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Lily Corwin
Jun 27, 2025I used gruyere instead of swiss and it was fantastic! Will definitely make again.
Jalen Harveyhodkiewicz
Jun 23, 2025I love the addition of nutmeg - it adds a subtle warmth to the quiche.
Jaylin Lind
Jun 20, 2025The crust came out perfectly golden brown and the filling was creamy and flavorful.
Alize Hilpert
Jun 20, 2025A great recipe! I did find it took a little longer than 25 minutes to bake, but it was worth the wait!
Coty Hills
Jun 15, 2025I blind baked my crust for 10 minutes before filling it and it helped prevent a soggy bottom.
Elvis Bergstrom
Jun 7, 2025This is my go-to quiche recipe now. So easy to make and always a crowd-pleaser.
Thalia Bauch
Jun 6, 2025This quiche was a huge hit at my brunch! Everyone loved the combination of flavors.
Corine Will
Jun 3, 2025I added some sauteed mushrooms and it was delicious! Thanks for the recipe!