Quiche Lorraine Mother's Day Recipe - Creamy Bacon Leek Cheese Quiche

Ingredients

• 6 slices Thick‑cut Bacon (cut into 1‑inch pieces)
• 1 medium Yellow Onion (thinly sliced)
• 1 large Leek (white and light green parts only, sliced thin)
• 8 oz Gruyère Cheese (shredded)
• 3 Large Eggs
• 2 Egg Yolks
• 1 cup Heavy Cream
• 1/2 cup Whole Milk
• 1 tablespoon Fresh Thyme (chopped)
• 1/4 teaspoon Cayenne Pepper (optional, for a hint of heat)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Kosher Salt
• 1 batch Pie Dough (enough for a single 9‑inch deep‑dish crust; homemade or store‑bought)
• 1 cup Dried Beans or Peas (for blind‑baking) (any small dried legume; can substitute with ceramic baking beads)

Instructions

1. Cook Bacon

   Heat a sauté pan over medium heat, add the thick‑cut bacon pieces, and cook until nicely browned but not crisp.

   Time: PT10M

2. Drain and Blot Bacon Fat

   Transfer the bacon to a plate with tongs. Using a paper towel held with tongs, blot out most of the pan fat, leaving about 2 teaspoons.

   Time: PT2M

3. Sweat Onions and Leeks

   Add the sliced onion and leeks to the same pan with a pinch of salt, cayenne, and freshly ground black pepper. Cook over medium heat, stirring, until translucent, sweet, and lightly golden.

   Time: PT8M

4. Prepare Crust for Blind Baking

   Roll out the pie dough to fit a 9‑inch deep‑dish pan. Press the dough into the pan, trim excess, and prick the bottom with a fork.

   Time: PT10M

5. Blind Bake Crust

   Preheat oven to 425°F. Line the crust with aluminum foil, fill with dried beans (or baking beads) to weigh it down. Bake 7 minutes, remove foil and weights, then bake another 5 minutes until lightly golden.

   Time: PT12M

   Temperature: 425°F

6. Lower Oven Temperature

   Reduce oven temperature to 325°F and set aside the partially baked crust.

   Time: PT1M

   Temperature: 325°F

7. Make Custard Filling

   In a mixing bowl, whisk together 3 whole eggs, 2 egg yolks, 1 cup heavy cream, 1/2 cup whole milk, a pinch of salt, and the chopped thyme until smooth.

   Time: PT5M

8. Layer the Quiche

   Spread 2/3 of the onion‑leek mixture in the crust, then 1/3 of the cooked bacon, followed by 2/3 of the shredded Gruyère. Pour the custard evenly over the layers.

   Time: PT5M

9. Add Remaining Toppings

   Scatter the remaining onion‑leek mixture, the remaining bacon, and the final 1/3 of cheese on top of the custard.

   Time: PT5M

10. Bake Quiche

    Place the assembled quiche in the 325°F oven and bake for about 40 minutes, or until the custard is set around the edges and only a slight wobble remains in the center.

    Time: PT40M

    Temperature: 325°F

11. Cool and Serve

    Remove the quiche from the oven and let it cool on a wire rack for 20‑30 minutes before slicing. Serve warm.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

20g

Fat

25g

Fiber

1g

Ingredient Substitutions

• Instead of Thick‑cut Bacon: Smoked turkey bacon, Pancetta
• Instead of Yellow Onion: Sweet onion, Shallots
• Instead of Leek: Green onion, Scallion
• Instead of Gruyère Cheese: Swiss cheese, Emmental
• Instead of Large Eggs: Egg substitute (for binding only)
• Instead of Egg Yolks: Extra yolk from additional egg
• Instead of Heavy Cream: Half‑and‑half, Whole milk (less rich)
• Instead of Whole Milk: 2% milk, Almond milk (non‑dairy)
• Instead of Fresh Thyme: Dried thyme (1 tsp)
• Instead of Cayenne Pepper: Paprika, Red pepper flakes
• Instead of Black Pepper: White pepper
• Instead of Kosher Salt: Sea salt
• Instead of Pie Dough: Pre‑made pastry crust, Gluten‑free crust
• Instead of Dried Beans or Peas (for blind‑baking): Ceramic baking beads

Equipment Needed

• Sauté Pan
• Tongs
• Paper Towels
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk
• 9‑inch Deep‑Dish Pie Pan
• Aluminum Foil
• Oven

Critical Steps — Do Not Skip

• Blind baking the crust to prevent sogginess
• Layering ingredients in the correct order for even texture
• Ensuring the custard is set but not over‑cooked

Chef Tips from the Video

• Use a mix of dried beans and ceramic beads for blind‑baking to get an even weight.
• Add a pinch of cayenne to the onion‑leek mixture for subtle heat.
• Let the quiche rest before slicing; this helps the custard set and makes clean cuts.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Wrap individual slices in foil and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Blind bake the crust a day ahead and store in the fridge.
• Prepare the custard mixture and keep refrigerated; bake when ready.
• Assemble the quiche, cover, and refrigerate up to 24 hours before baking.

Frequently Asked Questions