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Bacon and Leek Quiche

Source of Recipe

From "Magnolia Table, Volume 2" by Joanna Gaines


List of Ingredients

â—¦ 1 pound bacon
â—¦ 5 large eggs
â—¦ 1 cup heavy cream
â—¦ 3 large leeks (white and light green parts only), thinly sliced
â—¦ ¼ teaspoon kosher salt
â—¦ ½ teaspoon ground white pepper
â—¦ 8 ounces Gruyère cheese, shredded (about 2 cups)
â—¦ 1 unbaked 9-inch pie shell, store-bought or homemade


Recipe

Preheat the oven to 350° F.

Arrange the bacon on a sheet pan. Bake until crispy, about 30 minutes. Line a second baking sheet with paper towels and transfer the bacon to the paper towels to drain. Roughly chop the bacon into ½ inch pieces and set aside.

In a large bowl, whisk together the eggs and cream until combined and smooth. Stir in the bacon, leeks, salt, white pepper, and Gruyère. Pour the mixture into the pie shell.

Transfer to the oven and bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and transfer to a wire rack to cool for 15 minutes to allow the eggs to set.

Slice and serve warm or at room temperature.
Store in an airtight container in the refrigerator for up to 4 days.

Makes 8 servings