Bacon Leek And Porcini Quiche Food

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BACON, LEEK, AND PORCINI QUICHE



BACON, LEEK, AND PORCINI QUICHE image

Categories     Egg     Brunch     Bake

Yield 2 pies

Number Of Ingredients 11

2 Pillsbury pre-made pie crusts (or make your own. I'm lazy!)
2 leeks, white and tender green part only, chopped
2 cloves garlic, minced
3 strips thick cut bacon, diced
1/2 ounce (or so) dried Porcini mushrooms
8 oz. Gruyere cheese
7 oz. Kerrygold brand Dubliner cheese
8 eggs
2 1/4 cups half and half
1/2 tsp salt
1/2 tsp freshly ground black pepper

Steps:

  • In a small saucepan, bring about a cup of water to a boil. Remove from heat. Add dried porcinis and soak for 30 minutes. Drain well and blot with paper towels. Chop coarsely and set aside. Line two 9-inch pie pans with pie crust pastry. Crimp the top edges and set aside. In a skillet, fry the diced bacon over medium high heat. Before bacon gets too crisp, add chopped leeks and garlic. Saute the whole mixture until the leeks are tender. Remove from heat and cool slightly. While the veggies & bacon are cooking, grate cheeses and mix them together well, then divide in two. Layer the first half of the cheese in the bottom of each pastry lined pie pan. Split the bacon/leek mixture between the two pies, and layer it on top of the cheese. Likewise, split the mushrooms in half and layer those on top of the other veggies. Split the remaining cheese between the two pies and layer it on top of the veggies and mushrooms. In a medium sized bowl, crack open all the eggs. Add the half and half, salt, and pepper. (depending on what veggies I use, sometimes I add 1/2 teaspoon or so of curry powder or other herbs) Whisk it all together to blend well. Pour half of the egg mixture into each pie. Carefully slide the pans into a preheated 400 degree oven. Bake for35-45 minutes, or until custard is set in the middle and the pies are starting to brown on top.

LEEK AND BACON QUICHE



Leek and Bacon Quiche image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/3 cups flour
1/2 cup (1 stick) cold, unsalted butter, cut into 1/2inch cubes
1 egg
1/4 teaspoon salt
2 to 3 tablespoons iced water
1/2 pound slab bacon, cut into 1/2inch cubes
2 leeks, white and light green parts, chopped (about 2 cups)
1/8 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
3 eggs
1 1/2 cups milk
1/4 pound Gruyere cheese, grated (about 1 1/3 cups)

Steps:

  • In a large bowl, combine the flour with butter, egg, salt and 1 tablespoon of the water. Mix lightly with your fingertips until pastry forms peasized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
  • Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days.
  • Cook bacon in a skillet over low heat until tender, not crisp. Add leeks, salt and pepper, and saute until leeks are soft and bacon is crisp, 7 to 10 minutes. Drain off excess fat, if any. Set aside.
  • Preheat the oven to 375 degrees F and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from center out, lifting pastry, turning it slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8inch thickness. Lightly butter and flour a 9inch pie pan and line with pastry, leaving about 1/4inch overhang for shrinkage. Pinch up excess pastry to form a rim and flute the edges. Prick the bottom all over with a fork.
  • Line pastry with a sheet of parchment or aluminum foil larger than the pan, and fill with pie weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and spread the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F.
  • In a bowl, beat the eggs lightly with the milk. Stir in bacon and cheese mixture. Pour the custard into the pie shell to within 1/4inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Serve warm or room temperature.

BACON, LEEK, AND TOMATO QUICHE



Bacon, Leek, and Tomato Quiche image

Absolutely Delicious and slightly less fattening because evaporated skim milk takes the place of the usual cream called for in quiche recipes. The mix of cheddar and swiss goes well with most add-ins such as asparagus, spinach, mushroom, or what-have-you. Have all your ingredients ready to go before you start. prep time does not include pre-baking the pie crusts.

Provided by bakedapple42

Categories     Savory Pies

Time 1h10m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 11

1/2 cup leek, quartered lengthwise and chopped
1 lb bacon, cooked crisp, drained, and crumbled
2 garlic cloves, minced
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 1/2 cups swiss cheese, grated
1 1/2 cups cheddar cheese, grated
8 eggs, beaten
2 cups evaporated skim milk
1 large tomatoes, thinly quartered
2 pie crusts, baked and cooled (9-inch )

Steps:

  • Preheat oven to 350°F.
  • Spread leek and bacon over bottoms of two baked & cooled pie crusts. Set aside.
  • In bowl, beat eggs and whisk in evaporated milk, set aside.
  • In heavy saucepan, melt cheese with mustard, garlic, and worcestershire sauce. Mixture should be completely melted and look like a big glob. Remove from heat.
  • Right away, start to stir in the egg/milk mixture, a little at a time, until smooth (Be patient, this takes a lot of stirring/whisking).
  • Pour an equal amount into each pie crust.
  • Wrap foil loosely around crust to prevent it from overcooking. Try not to let the foil touch the filling.
  • Bake quiches for about 30 minutes, then remove from oven and arrange tomato wedges around the edges.
  • Return to oven and finish baking, about 5-10 minutes, or until knife inserted near center comes out clean.
  • Cool slightly before serving.

Nutrition Facts : Calories 522.3, Fat 38.9, SaturatedFat 14.6, Cholesterol 195.7, Sodium 700.5, Carbohydrate 21.5, Fiber 1.4, Sugar 6.1, Protein 21.1

BACON AND LEEK QUICHE



Bacon and Leek Quiche image

Make and share this Bacon and Leek Quiche recipe from Food.com.

Provided by Brookelynne26

Categories     Breakfast

Time 3h15m

Yield 2 10-inch tarts, 12 serving(s)

Number Of Ingredients 14

2 1/2 cups all purpose flour, plus more for dusting
1/2 teaspoon salt
3/4 cup cold unsalted butter, cubed
1 large egg yolk
1/4 cup ice water
3 tablespoons ice water
1 lb thickly sliced bacon, cut into 1/2-inch dice
3 large leeks, white and tender green parts only thinly sliced
1 teaspoon chopped thyme leaves
salt and freshly ground white pepper
8 ounces gruyere cheese, shredded
4 large eggs
2 large egg yolks
2 1/2 cups heavy cream (or half and half)

Steps:

  • 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 smooth. Pat the pastry into 2 disks, wrap in plastic, and refrigerate until firm, about 20 minutes.
  • Preheat the oven to 375 degrees. On a floured surface, roll 1 disk of the pastry to a 12-inch round. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.
  • Line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden. Transfer the tart pans to 2 sturdy baking sheets.
  • Meanwhile, make the filling: In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan. Add the leeks and thyme to the skillet, season with salt and white pepper, and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  • Divide the bacon and leek filling between the tart shells. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Remove the rings, cut the quiches into wedges, and serve.

Nutrition Facts : Calories 670, Fat 56, SaturatedFat 28.9, Cholesterol 253.1, Sodium 526.7, Carbohydrate 25, Fiber 1.1, Sugar 1.1, Protein 17

BACON & LEEK QUICHE



Bacon & Leek Quiche image

I got this recipe out of either Gourmet or Bon Apetite years ago. The bacon and leek combination with the nutmeg is great. It is easily doubled, reheats in the microwave easily, and freezes well. We often have this for breakfast during the week.

Provided by Deborah1

Categories     Savory Pies

Time 50m

Yield 1 9inch quiche, 6-8 serving(s)

Number Of Ingredients 12

1 9 inch deep dish pie shell, unbaked and chilled
3 slices bacon
3 leeks, cleaned and sliced thinly (I use the white and about 1 to 1-1/2 inch of the green)
3 whole eggs, plus
1 egg yolk
1 egg white, slightly beaten
1/2 cup half-and-half
1/2 cup heavy cream
1 cup Italian cheese blend (I use Sargento's)
1/4 teaspoon dried herbes de provence or 1/4 teaspoon dried Italian seasoning
1/8 teaspoon fresh ground nutmeg, if you don't have fresh,skip it
paprika, optional

Steps:

  • Cook bacon until crisp, but do not over cook.
  • Set aside to drain.
  • Drain off fat from pan, leaving just a light coating in the pan.
  • Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
  • Set aside to cool.
  • Preheat oven to 350.
  • Brush pie crust with the beaten egg white.
  • Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
  • Sprinkle the leeks evenly over the bacon.
  • Sprinkle the cheese evenly over the leeks.
  • Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
  • Slowly pour over the bacon, leek and cheese mixture.
  • Smush down the cheese that floats to the top to coat with the egg mixture.
  • It will settle down while baking.
  • Sprinkle the top with paprika for a little extra color, if you like.
  • Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
  • Let set 30 minutes before cutting.
  • This can be served warm, room temperature or cold.
  • I have made this for vegetarians without the bacon, and it is still quite good.

CRUSTLESS LEEK, BACON & CHEESE QUICHE



Crustless Leek, Bacon & Cheese Quiche image

Tried a leek quiche at a friends house, and even though my partner doesn't like leeks, he like that one. This is my version as I didn't want to ask for the recipe, but I reckon this one beats it hands down anyway :) Also, had to remove crust as doing a carb-reduced diet.

Provided by KiwiWorkingMum

Categories     Breakfast

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 large leek (white and green parts)
3 slices smoked bacon
7 eggs
2 tablespoons Dijon mustard
1/2 cup milk
2 tablespoons cream
2 tablespoons flour
1 cup tasty cheese
1/2 cup tasty cheese (additional)
20 g butter
salt
pepper

Steps:

  • Turn on oven to 180°C to let oven come up to temperature.
  • Slice leeks finely. Slice bacon into strips, and again into pieces. Grate cheese.
  • Fry bacon with a little butter, then add leek and fry until soft. Remove from heat and set aside.
  • In a bowl, break all eggs. Whisk and add dijon mustard. Continue whisking.
  • In a shaker, add milk, cream and flour. Shake to mix, then add to egg mix whilst continuing to whisk. Season with salt & pepper.
  • Add first measure of cheese and mix well with egg mixture.
  • Assemble leeks and bacon in quiche dish (26cm), add egg mixture and use hand to mix all together.
  • Add remaining grated cheese to top of mixture and sprinkle with paprika (optional).
  • Bake for 20-25 minutes at 180°C, or until center is set.

Nutrition Facts : Calories 470.4, Fat 35.4, SaturatedFat 18.7, Cholesterol 452, Sodium 703.1, Carbohydrate 9.8, Fiber 0.8, Sugar 2, Protein 27.8

BACON AND LEEK QUICHE



Bacon and Leek Quiche image

This bacon and leek quiche is great served with a side salad for an afternoon brunch. Feel free to try different cheese as desired.

Provided by Melissa

Categories     Quiche

Time 1h40m

Yield 6

Number Of Ingredients 10

½ pound bacon
2 cups sliced leeks
1 (9 inch) unbaked pie crust
1 ½ cups half-and-half
5 large eggs
2 cups grated Cheddar cheese
½ cup mozzarella cheese
2 tablespoons all-purpose flour
1 medium tomato, thinly sliced
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
  • Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
  • Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
  • Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 24.5 g, Cholesterol 236.5 mg, Fat 40.3 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 18.7 g, Sodium 823.1 mg, Sugar 2.5 g

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