Leek, Bacon, and Gruyere Crustless Quiche Recipe

Name: Leek, Bacon, and Gruyere Crustless Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium leeks, white and light green parts; 1 1/2 teaspoons kosher salt; 6 ounces thinly sliced bacon, 6 to 8 slices; 4 tablespoons unsalted butter, softened; 2 tablespoons freshly grated Parmesan cheese; 2 cups half-and-half; 2 large eggs; 2 large egg yolks; Freshly ground black pepper; Pinch freshly grated nutmeg; 4 ounces grated Gruyere or Swiss cheese, about 1 cup

Servings: persons

2 medium leeks, white and light green parts
1 1/2 teaspoons kosher salt
6 ounces thinly sliced bacon, 6 to 8 slices
4 tablespoons unsalted butter, softened
2 tablespoons freshly grated Parmesan cheese
2 cups half-and-half
2 large eggs
2 large egg yolks
Freshly ground black pepper
Pinch freshly grated nutmeg
4 ounces grated Gruyere or Swiss cheese, about 1 cup

1
Trim the root of the leek, leaving ends intact to hold the leaves together, then halve lengthwise.
2
Rinse well under running water to flush out any grit trapped between the leaves.
3
Cut each half into 3-inch lengths, keeping leaves together.
4
Put leeks in a large skillet with water to cover and 1 teaspoon salt.
5
Simmer over medium heat until the leeks are tender, about 6 minutes.
6
Drain the excess water, add 2 tablespoons butter, and cook over medium heat until the leek edges are golden brown and sweet.
7
Cook the bacon in a medium skillet, until just crisp.
8
Transfer to paper towels to drain.
9
Preheat oven to 350 degrees F. Brush a 9-inch glass or ceramic pie pan with 2 tablespoons butter and sprinkle the grated Parmesan evenly on top.
10
Put pan on a baking sheet.
11
Whisk the half-and-half, eggs and yolks in large glass measuring cup.
12
Season with 1/2 teaspoon salt, pepper, and nutmeg.
13
Spread half the Gruyere evenly in the pan, crumble the bacon on top; repeat with remaining cheese.
14
Place the leeks, browned side up, on the cheese and pour the custard over the fillings.
15
Bake until the quiche is just set in the center, about 40 to50 minutes.
16
Cool completely on a rack before serving.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium leeks, white and light green parts, 1 1/2 teaspoons kosher salt, 6 ounces thinly sliced bacon, 6 to 8 slices, 4 tablespoons unsalted butter, softened, and more.

Yes, Leek, Bacon, and Gruyere Crustless Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek, Bacon, and Gruyere Crustless Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions