Quiche Lorraine with Leeks

Course Breakfast, Brunch

Cuisine American

Keyword quiche, quiche lorraine

Freezer Friendly Yes

Prep Time 25

Cook Time 1 20

Total Time 1 45

Servings

Calories 499kcal

1½ cups all-purpose flour
1 teaspoon granulated sugar
1 teaspoon kosher salt
9 tablespoons salted butter cubed and chilled in freezer for several minutes before adding to dough
1/2 cup ice cold water

In a food processor, mix together the flour, sugar, and salt.
Add the cubed cold butter and combine. Slowly drizzle the cold water over the flour and butter mixture, while pulsing with the food processor. Be careful not to overwork it.
Note: if you don't have a food processor, use a large mixing bowl, grate the butter in and combine with a spatula until the dough comes together.
Transfer the dough to a counter and form into a 2-inch thick disc, being careful not to overwork the dough. Wrap the dough in plastic wrap, then place in the refrigerator to chill for 45 minutes to 1 hour and up to 2 days.

Preheat the oven to 425℉.
Working quickly, roll the dough into a 10-12 inch round. Every couple turns, lift the dough up off the counter to ensure it doesn't stick as the butter softens. Transfer to a 9-inch metal or glass pie dish and press to fit. Cut or crimp the edges of the dough along the lip of the pie dish. Be careful not to overwork or stretch the dough too much during this stage. Place the pie shell in the freezer for 15 minutes.
Note: In my testing, a metal pie dish performed the best.
Line the chilled dough with a sheet of parchment paper, then fill completely with pie weights or dried beans. Bake for 18 to 20 minutes until the edges are very lightly golden brown.
Note: You can place a sheet pan in the rack below to catch any butter run off, but I didn't find that to be an issue during testing.
Carefully remove the pie weights and parchment paper, then prick the bottom and sides of the crust all over with a fork. Brush the surface of the crust with egg wash, then bake for 10 to 12 minutes more until the bottom of the crust is cooked and no longer looks raw.
Remove from the oven and let cool completely.

Reduce the oven to 350℉.
Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crispy and the fat is rendered, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to cool. Drain excess bacon grease, but leave a little to cook the leeks in.
Add the leeks and 1/4 teaspoon salt and cook, stirring often, for about 5-7 minutes. Add the garlic and cook for about 1 minute until the garlic is fragrant. Empty into a bowl, and set aside to cool.
In a medium mixing bowl, beat the eggs until the whites and yolks are homogeneous. Add the heavy cream, the remaining 1/2 teaspoon salt, pepper, and nutmeg and whisk to combine.
Scatter the cooled bacon, leeks, and cheddar cheese evenly in the bottom of the partially baked pie crust. Carefully pour the egg mixture on top. Gently mix everything together with a spoon so everything is incorporated, if needed. Cover the edge of the pie crust with foil so it doesn't brown too much when baking (Watch my video to learn how I do this).
Carefully transfer the quiche to the oven and bake for about 45 minutes until the egg filling is set, no longer jiggles, and is lightly browned.
Remove from the oven and allow to cool for at least 10 minutes before slicing and serving. Enjoy!

If you want to make the pie dough in advance, it can be refrigerated for 2 days or frozen for 2-3 months.