A New Take on Quiche Lorraine
Ina’s pie crust ( I halved this and left out the sugar) or a pre-made pie crust
8 slices of bacon, diced
2 large leeks, washed and sliced
4 large eggs or 3 Jumbo eggs
2 cups heavy cream or 1/2 and 1/2
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Pinch ground nutmeg
4 oz Gruyère, shredded
Refrigerate the prepared pie crust before filling.
In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the leeks and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Set aside.
In a medium bowl, whisk the eggs. Add the heavy cream or 1/2 and 1/2, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
Spread the leeks evenly over the bottom of the crust. Top with the bacon, and the Gruyère. Pour the egg/cream mixture over top.
Slide the quiche into the oven and bake at 425°F for 15 minutes. Reduce the temperature to 350 degrees and bake for an additional 30 to 40 minutes until the top is slightly browned and the center is set.