Bacon-and-Leek Quiche

Bacon-and-Leek Quiche
Photo by Quentin Bacon

Ingredients

  • 2.5 cup(s) heavy cream or half-and-half
  • 1.5 stick(s) cold unsalted butter
  • Salt and freshly ground white pepper
  • 0.25 cup(s) plus 3 tablespoons ice water
  • 8 ounce(s) cave-aged Gruyère cheese
  • 1 teaspoon(s) chopped thyme leaves
  • 2.5 cup(s) all-purpose flour
  • + 6 more ingredients
    • 4 large eggs
    • 1 large egg yolk
    • 2 large egg yolks
    • 3 large leeks
    • 0.5 teaspoon(s) salt
    • 1 pound(s) thickly sliced bacon

Make the Crust: In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until...

View full recipe at Food & Wine

Comments

Variations on Bacon-and-Leek Quiche

  • Bacon-and-Leek Quiche
    • Salt and freshly ground white pepper
    • 1 1/2 sticks cold unsalted butter, cubed
    • 1 teaspoon chopped thyme leaves
    • 4 large eggs
    • +21 other ingredients


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