This savory quiche is filled with bacon, leek, cheese, and fresh thyme. It's always a hit and disappears quickly.
I first developed this recipe to make at my job, (where I am a baker) and it has become a staple that I make every day! The one I make at work is a gluten-free (and slightly larger) version and I wanted to share this version on my blog. I swear this quiche sells out almost every day. People LOVE it! And I'm sure you will too.
It starts with a single pie crust, rolled out and placed into a 9 inch pie plate or tart pan. Into the pie crust goes the bacon, leek, thyme, and cheese. In a bowl we mix together the eggs, heavy cream, salt, and pepper. The quiche mixture gets poured over the savory ingredients in the pie pan, and into the oven it goes. Easy as...quiche!
The bacon and thyme give it wonderful savory flavors, and the leek adds a mild onion flavor; all together it's a wonderful twist on the usual bacon quiche. It doesn't have to be a special occasion, this is perfect for any morning.
A few notes: if you can't get leeks, green onions will do just fine. Also, I like to use fresh thyme, but ground or dried thyme work fine also.
- 1 single pie crust
- 2 slices bacon
- 1 leek
- 2 tea. fresh thyme
- 1 cup cheese (I used half parmesan and half mozzarella)
- 4 eggs
- 2 egg yolks
- 1 cup heavy cream
- 1/2 tea. salt
- 1/4 tea. pepper