Quiche is probably one of the most versatile dishes around. It can be served for brunch, lunch or when paired with a crisp green salad, for dinner. It can be served hot, cold or at room temperature (which is my preferred serving temperature). And the fillings…..well the sky is the limit. The base is a simple combination of milk and eggs. From there you can go in a hundred different directions. My fillings will include whichever cheeses strike my fancy and whatever vegetables are in season. Meats are optional. So are herbs and spices. You really can’t go wrong.
This leek and bacon quiche has become a go to weeknight dinner for our family when time is limited yet a healthy sit-down dinner is a must. The combination of plenty of leeks and bacon make for a satisfying dish. I will bake it up earlier in the day then serve it at room temperature with the afore mentioned salad and dinner is good to go. And as an added bonus there are usually leftovers meaning you already have lunch made for the next day. What more could a busy family ask for?
Prepare the crust of your choice. Roll out the crust to fit a 10 inch deep dish pie crust.
Evenly distribute the shredded cheese over the bottom of the pie crust.
Fry the bacon until crispy in a medium sized skillet set over medium heat. Drain with a slotted spoon then sprinkle evenly over the cheese.
Drain all but 1 tablespoon of the bacon grease from the skillet.
Add the leeks and saute until soft, about 4-5 minutes.
Add the leeks to the pie plate on top of the bacon.
Combine the milk, eggs, flour, dried mustard, thyme and salt and pepper in a large bowl. Using a stick blender, blend the mixture until smooth and the flour is thoroughly incorporated into the liquids.
Pour the custard over the top of the leeks and bacon. Sprinkle with paprika.
Bake in the preheated oven for 40 to 45 minutes until a cake tester inserted into the center of the quiche is clean. Remove from oven and let sit for 10 minutes before slicing.