bacon, leek, and thyme quiche. The best savory quiche ever!

This savory quiche is filled with bacon, leek, cheese, and fresh thyme. It's always a hit and disappears quickly.

I first developed this recipe to make at my job, (where I am a baker) and it has become a staple that I make every day! The one I make at work is a gluten-free (and slightly larger) version and I wanted to share this version on my blog. I swear this quiche sells out almost every day. People LOVE it! And I'm sure you will too.

It starts with a single pie crust, rolled out and placed into a 9 inch pie plate or tart pan. Into the pie crust goes the bacon, leek, thyme, and cheese. In a bowl we mix together the eggs, heavy cream, salt, and pepper. The quiche mixture gets poured over the savory ingredients in the pie pan, and into the oven it goes. Easy as...quiche!

The bacon and thyme give it wonderful savory flavors, and the leek adds a mild onion flavor; all together it's a wonderful twist on the usual bacon quiche. It doesn't have to be a special occasion, this is perfect for any morning.

A few notes: if you can't get leeks, green onions will do just fine. Also, I like to use fresh thyme, but ground or dried thyme work fine also.

Happy baking!

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Bacon Leek and Thyme Quiche

by Julia Hampton - Sprinkled With Jules January-3-2016

This savory quiche is filled with bacon, leek, cheese, and fresh thyme. It's always a hit and disappears quickly!

Ingredients

1 single pie crust
2 slices bacon
1 leek
2 tea. fresh thyme
1 cup cheese (I used half parmesan and half mozzarella)
4 eggs
2 egg yolks
1 cup heavy cream
1/2 tea. salt
1/4 tea. pepper

Instructions

1. Preheat oven to 350°F. Roll out pie crust and fit it into a 9 inch pie plate or tart pan. Pierce bottom of crust with a fork to prevent crust from bubbling up. Cover with plastic wrap and place pie plate in the freezer while you prep the remaining ingredients.2. Chop up the leek into small chunks, about 1/2 an inch thick or smaller. Break apart bacon into same sized pieces or smaller. Set aside.3. In a medium bowl whisk together the 4 eggs and 2 egg yolks until they are smooth and cohesive. Then whisk in the 1 cup of heavy cream. Add salt and pepper.4. Remove pie plate from freezer and spread bacon and leek inside it evenly. Sprinkle cheese and fresh thyme evenly, and then pour in the egg mixture.5. Place quiche into the preheated oven and bake at 350°F for 35-45 minutes. Quiche is done when the center still jiggles slightly (but does not move like liquid). In a tart pan, you'll see the crust coming away from the edges a bit also. Let cool 30 minutes before slicing. Enjoy!

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: 1 9" quiche