When I hear quiche I immediately relate the word to brunch. This bacon, leek, and mushroom quiche or savory pie, is definitely brunch worthy.
My first thought of quiche does go to brunch but it also goes to a wonderful memory of growing up. My parents had company over a lot when I was a kid and one of the appetizers was always the mini quiches. The smell of them filled the kitchen and gave it such a warm feeling. I also tried to take as many as possible without being too obvious that there were a few missing. 
Quiche is as versatile as soup. You can just about throw any combination into a pot and end up with a flavorful soup. It’s the same with quiche. Add just about any type of cheese, meat, and vegetable to your eggs and it’s bound to taste good.
For this quiche I threw together bacon, leeks, mushrooms, spinach, sharp cheddar cheese and of course eggs. I then baked it in a pastry dough. The slight butteriness from the crust along with all the wonderful flavors of the veggies and bacon makes it irresistible. 
It’s a great dish to make for a brunch, a special day or a holiday.
In the directions I wrote them in a way so the bacon and veggies have time to cool, and there is no waiting around. I love being efficient! The bacon needs to cool so you can handle it to break apart, you don’t want to burn your fingers. And the veggies need to cool a bit before adding to your eggs. You don’t want to scramble them.
Here’s to being efficient so you have more time to spend doing the things you love.
The quiche can be made ahead of time and put in the freezer. The night before you want to bake it place it in the fridge and in the morning pop it into the oven. You can also make it the day before and bake it the next day.
This makes for an easy, quick breakfast for the week. Cut a slice, warm it up (or eat it cold) and give it to the kids. It also makes a great lunch, for school or work.
A few answers to your pressing questions:
Can I make this without the crust? Yes you can! Either way it will taste good. If you want a crustless quiche just grease your pan before pouring in the eggs. You can also use a store bought crust if you don’t want to make your own.
Can I use onion instead of leeks? Yes you can! I have made it both ways. Each one tastes great but I prefer the flavor with the leeks.
Do I have to use sharp cheddar cheese? No you don’t. Use any type of cheese you like. It would be good with mild cheddar or swiss.
What is a Leek?
Leeks are part of the garlic, onion, shallot, and scallion family. Leeks are milder than onions and have a delicate flavor.
They also have many healthy benefits. When leeks are chopped the health benefits are really activated. The antioxidants convert to allicin which then provides anti-bacterial, anti-viral and anti-fungal properties. They also contain over 50% of your vitamin K for the day, they have a lot of vitamin A and folic acid, and lots of other vitamins. They also contain polyphenols which support of our body’s antioxidant and detox systems as well as the forming our connective tissue.
Wow, leeks are sure good for you!
Fun Fact: The leek is the national symbol of Wales. Now that’s a Trivial Pursuit question, LOL!
I like to eat quiche anytime of the day… breakfast, lunch, and dinner. It’s even great for a snack!
I even like to eat it cold. What about you, do you like cold quiche?
Enjoy!!! Let me know how it went for you.
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- 5 strips of bacon, cooked and broken into pieces
- 1 cup leeks, chopped (white & light green parts only)
- 1-8oz pkg white mushrooms, sliced
- 2 handfuls spinach (about 2 cups), rough chopped
- 5 eggs
- 1 c whole milk
- 1 c sharp cheddar, grated
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 c flour
- 1/2 c butter, unsalted, cut into cubes
- 1 tsp salt
- 5 Tbsp ice cold water
- Preheat oven to 375°.
- Cook bacon. Once cooled break into pieces and set aside.
- While bacon is cooking, add 1 Tbsp oil to a pan and sauté leeks and mushrooms on medium-high heat for 5 minutes. Turn heat off and stir in spinach. Set aside to cool.
- Make the crust. In a food processor add flour, butter, and salt. Turn on and add ice cold water 1 tablespoon at a time. You will need 4-5 Tbsp water.
- Remove dough from food processor and roll out on a floured surface. Put prepared dough in a pie plate and set aside.
- In a bowl whisk together eggs, milk, cheese, salt , and pepper. Then add in the bacon and vegetables.
- Pour into prepared crust.
- Bake for 35-45 minutes. Remove from oven once the center is firm.
- Let sit 10 minutes before cutting.
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