In case you aren’t following me Instagram or Facebook, I have some very exciting news! I will be doing a FREE cooking demonstration at Williams-Sonoma in Manhattan Beach, CA next Saturday, 2/17, from 12p-4p! I hope to see so many of your beautiful faces as we make some super tasty chicken chorizo white bean soup. To celebrate this new relationship with Williams-Sonoma, I thought I would share one one of my favorite recipes from their website – this bacon and leek tart!
There is something oh so delicious about braised leeks and crisp bacon in a dreamy egg custard. This bacon and leek tart is easy to put together, especially with store-bought pie dough. Normally I make quiches in a pie pan, but a tart pan allows for a much lighter and thinner result. It makes a great breakfast or brunch, especially for guests. I love serving it along side a simple arugula salad for an elegant meal!
The original recipe is awesome, but I always add more bacon! Four slices never seems like enough, especially since I always eat some of the cooked crumbles as I am going! I really love the flavor of a little nutmeg in a quiche. It really rounds out the richness from the cheese and smokiness from the bacon, but use it sparingly. The original recipe calls for 1/8 of a tsp, but I usually add a little pinch and that is enough for me. Feel free to add more as you prefer.
Looking forward to seeing all of you at Williams-Sonoma next weekend!Print
A light, yet richly flavored quiche with braised leeks and bacon. It is perfect to serve for guests, but easy enough to make for a cozy weekend brunch at home.
1 9-inch pie crust, either store-bought or homemade
6 slices Applewood-smoked bacon, chopped
1 Tbsp butter
2 small leeks, white and pale green parts, chopped
1 cup half-and-half
pinch of ground nutmeg
2 large eggs, lightly beaten
salt and pepper, to taste
1 cup shredded Gruyère cheese
If your pie dough is chilled hard, let it stand at room temperature for a few minutes until it begins to soften before rolling it out. Roll pie dough into a a 12 inch round in diameter and about 1/8 inch thick. Transfer to a 9-inch tart pan with a removable bottom, gently pressing the dough into the bottom and sides of the pan. Trim the dough, leaving a 1/2 inch overhang. Fold the overhanging dough over and into the pan, pressing it against the dough on the sides of the pan; the dough will be doubly thick at the sides and rise about 1/8 inch above the pan rim. Line the dough with a piece of aluminum foil and freeze for 30 minutes.
Move your own rack in the lower third, and preheat to 375 degrees. Place the tart pan on a baking sheet and fill the foil with pie weights or dried beans. Bake until the dough is set and beginning to brown, about 20 minutes.
To make the filling, fry the bacon in a large fry pan over medium heat, stirring, until crisp and golden. About 6 minutes. Transfer the cooked bacon to a paper towel lined plate to drain. Pour out the fat from the pan, but do not wipe the pan clean. Add the butter and melt over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate and let cool slightly.
Remove the baking sheet with the tart pan from the oven. Carefully remove the foil and weights. In a bowl, whisk together the half-and-half, eggs, salt, pepper and nutmeg until combined. Scatter the leeks, bacon, and Gruyère evenly in the pastry shell. Carefully pour the egg mixture into the shell. Return to the oven and bake until the filling is puffed and golden brown, about 30 minutes. Let cool slightly before serving.