Bacon, Brussel, and Leek Quiche with Gruyere Cheese
Delicious and unique quiche that pairs the wonderful flavors of bacon, brussel sprouts, leeks and gruyere. Mix everything together and bam! Delicious breakfast recipe that will be the talk of your brunch party!
- 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
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!