Bacon Leek Swiss Crustless Quiche
Really, can it get any better than bacon and leeks? And cream? And cheese? Hello, brunch!
I made four of these today, in 9-inch glass pie plates. They're cooling right now and I'll pop them out of the plates, wrap and freeze until Easter Sunday, when they'll be re-heated for our brunch-o-rama. I plan to save one of them in the freezer for a few weeks from now when I want something yummy for breakfast or lunch.
So here it is, easy-peasy. I would make it again with a crust (simple pie dough would do nicely), but this was very handy to make without the dough situation.
Bacon-Leek-Swiss Crustless Quiche
2 tablespoons softened butter
1 tablespoon parmesan cheese
1/4 cup panko or bread crumbs (omit if you'd like it to be gluten-free)
1 large leek, white and light green parts, halved lengthwise, sliced, washed, lah-de-dah
1 tablespoon butter
4 slices bacon, cooked, drained and crumbled
1 cup swiss cheese
3 large eggs, plus one more yolk
2 cups cream, or 1 cup cream and 1 cup whole milk
1/2 teaspoon salt
grinding of black pepper
pinch of nutmeg
Thickly grease a 9 inch pie plate with the 2 tablespoons butter. Evenly sprinkle on the parmesan cheese, and panko, if using. Set this aside.
Saute the leeks in the 1 tablespoon butter and a pinch of salt, just until softened (don't brown), for about 10 minutes. Set aside to cool.
Preheat oven to 350 degrees.
In a medium bowl, combine eggs, cream (or milk), salt, pepper and nutmeg.
Distribute the bacon, leeks and swiss cheese into the pie plate. Pour the egg-cream mixture over this, being careful not to overfill the pie plate. Place on a baking sheet and carefully place in oven.
Bake at 350 for 45-50 minutes, until center is just set. Cool completely, and either serve warm or at room temp, OR refrigerate overnight, OR remove from plate, wrap well in plastic and/or foil and freeze for up to one month.
This will make 6-8 servings.
I made four of these today, in 9-inch glass pie plates. They're cooling right now and I'll pop them out of the plates, wrap and freeze until Easter Sunday, when they'll be re-heated for our brunch-o-rama. I plan to save one of them in the freezer for a few weeks from now when I want something yummy for breakfast or lunch.
So here it is, easy-peasy. I would make it again with a crust (simple pie dough would do nicely), but this was very handy to make without the dough situation.
Bacon-Leek-Swiss Crustless Quiche
2 tablespoons softened butter
1 tablespoon parmesan cheese
1/4 cup panko or bread crumbs (omit if you'd like it to be gluten-free)
1 large leek, white and light green parts, halved lengthwise, sliced, washed, lah-de-dah
1 tablespoon butter
4 slices bacon, cooked, drained and crumbled
1 cup swiss cheese
3 large eggs, plus one more yolk
2 cups cream, or 1 cup cream and 1 cup whole milk
1/2 teaspoon salt
grinding of black pepper
pinch of nutmeg
Thickly grease a 9 inch pie plate with the 2 tablespoons butter. Evenly sprinkle on the parmesan cheese, and panko, if using. Set this aside.
Saute the leeks in the 1 tablespoon butter and a pinch of salt, just until softened (don't brown), for about 10 minutes. Set aside to cool.
Preheat oven to 350 degrees.
In a medium bowl, combine eggs, cream (or milk), salt, pepper and nutmeg.
Distribute the bacon, leeks and swiss cheese into the pie plate. Pour the egg-cream mixture over this, being careful not to overfill the pie plate. Place on a baking sheet and carefully place in oven.
Bake at 350 for 45-50 minutes, until center is just set. Cool completely, and either serve warm or at room temp, OR refrigerate overnight, OR remove from plate, wrap well in plastic and/or foil and freeze for up to one month.
This will make 6-8 servings.