I don’t know about you, but I’m a sucker for a good quiche. I love all things eggs and quiches are one of my favorite ways to utilize them. I’m lazy when it comes to dough though, so I’ve always used store bought pie crust or croissant rolls. Add in some unique flavors and you have yourself the talk of your next brunch party! This is a dish that is great both warm or cold and if you make it on the weekend, you’ll have breakfast for the whole week, num num!
I’ve used a lot of ingredients in this dish that I think don’t get the credit they deserve in the food world. Like leek’s which are a mild onion that add great flavor to any dish while not being overwhelming. Gruyere is one of my favorite cheeses and Aldi’s started carrying shredded bags of it so this cheese addict is in heaven! Gruyere is very similar to Swiss Cheese (and if you can’t find gruyere you can easily substitute it with Swiss) and it has a wonderful nutty flavor but is super creamy and pairs wonderfully with bacon and brussel sprouts. I’ve used shaved brussel sprouts, not only because when they caramelize, they get this wonderful sweet flavor, but they also work really well with bacon and leeks. All together, this dish is a winner. So let’s get sautéing and make this delish breakfast quiche!
Bacon, Brussel, and Leek Quiche with Gruyere Cheese
Ingredients
- 1 whole pre-made pie crust
- 1/2 lb bacon, cut into bite size pieces and sauteed
- 1 whole leek, sliced thin and washed thoroughly
- 2 cups shredded brussel sprouts (about 10-12 whole brussel sprouts if you're cutting them yourself)
- 3 cloves garlic, pressed or minced
- 5 large eggs
- 1/2 cup heavy cream
- 1 tbsp dijon mustard
- 1 pinch nutmeg
- 8 oz bag shredded gruyere (can sub swiss cheese or buy a block of gruyere and shred it yourself!)
- salt and ground black pepper to taste
Instructions
- Preheat oven to 350°. In a deep 9-inch pie pan, place pie crust. Press along sides and cut off excess dough on edges. Using a fork place fork divots in the bottom of the pan where the pie crust is. Place in oven and cook for 10 minutes. Remove from oven.
- **This step is easiest if you have everything cut up before you start cooking. While pie is cooking, place raw cut up bacon in a large skillet and begin to cook. Cut up leek into thin slices and place in water to clean (leeks are very dirty and tend to have sand and dirt in them so make sure to clean thoroughly). Saute bacon until pieces begin to brown. Add in shredded leeks, brussel sprouts, and garlic. Add in salt and ground black pepper. Saute everything until everything begins to get lightly brown. Turn off heat and set aside.
- Pro tip: I rinse out the same bowl I washed the leeks in and use it to mix everything. In a large bowl, combine dijon mustard and heavy cream, ensuring there are no 'mustard lumps.' Crack eggs and mix into mustard/cream mixture, mixing until smooth. Add in pinch of nutmeg and gruyere cheese. Once everything is incorporated, slowly add in spoonfuls of brussel sprout mixture, stirring everything until well combined. Pour mixture into pie crust, spread evenly, and place quiche in oven on middle rack of oven for about 45 minutes or until top is golden brown and knife comes clean out of center. Remove from oven and allow to cool for 30 minutes. Then you can serve hot or refrigerate and eat cold. Enjoy!
