- Prep time
- 25 minutes PT25M
- Cook time
- 60–70 minutes PT70M
- 6–8 servings
This tasty quiche makes a savory centerpiece for breakfast, brunch, lunch or dinner! To avoid a soggy bottom, be sure to blind bake the crust before filling.
- 1 unbaked pie crust (9 inches in diameter)
- 6 ounces bacon, small diced
- 1 leek, small diced
- 4 ounces asparagus, cut into ½-inch slices
- 4 ounces white cheddar cheese, shredded
- 5 eggs, beaten
- ¾ cup half and half
- 1 teaspoon salt
- ¼ teaspoon black pepper
Heat oven to 375°F.
Place pie crust into a 9-inch pie tin and prick the bottom with a fork. Line the crust with parchment paper, fill with dry beans or pie weights and blind bake for about 15 minutes. Remove pie weights and parchment paper and continue to bake until crust just starts to brown, 5–10 minutes. Remove from oven and let cool.
Reduce oven temperature to 325°F.
Render bacon until crispy in a medium sauce pot. Place the bacon on a paper towel to drain, then discard any excess fat. Add the leeks to the same pot and cook on low until tender. Mix the cooked leeks with the bacon, asparagus and cheese and place in the pie shell.
Mix together the eggs, half and half, salt and pepper and pour in the pie shell over the vegetable mixture. Stir gently to incorporate.
Bake until quiche is set and top is golden brown, 40–45 minutes.