Gluten Free Leek, Bacon, & Gruyere Quiche (Edit recipe)

Another month, another FoodSocial ingredient challenge! For the month of May, we were tackling Leek! Honestly, this one scared me a bit -- Leek looks like an oversized scallion and is kind of intimidating but I am grateful that this challenged pushed me out of my comfort zone! This gluten-free bacon and leek quiche is super simple and so tasty. You've got crispy bacon, tender leeks, and creamy eggs, all topped with melty Gruyere cheese. Whether you use a premade crust or make your own, this quiche is a total winner.

20 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	197
Fat:	13 g
Carbohydrates:	4 g
Protein:	9 g
Cholesterol:	35 g
Sodium:	188 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by leahxglutenfree

Serves: 8

Ingredients

1 Gluten-Free Pie Crust, premade or homemade
6 pieces Bacon
2 Leek, thinly sliced
6 Eggs
0.5 cup Milk
0.5 cup Gruyere Cheese, freshly grated is best!
1 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375 and place a pan on the stove over medium heat.*
Slice your bacon into ½ inch pieces and cook in the pan until crispy.
While the bacon is cooking, wash and prep your leeks. For this recipe, you will just use the white and lighter green part of the leek.** Make sure to separate the layers and wash thoroughly! Thinly slice and set aside.
Once the bacon is done, remove from the pan. Into the pan with the bacon grease, add in your sliced leek and let cook for a few minutes just to soften it up. Add the bacon back in and combine.
Once cooled, add the bacon and leeks to the pie crust.
In a bowl, whisk together the eggs, milk, salt, and pepper. Pour mixture over the bacon and leek in the pie crust. Take your gruyere and evenly distribute across the top.***
Cook in the oven for 30 minutes.

Notes

*If you are making fresh pie crust make sure to par bake to avoid a soggy bottom! **Save the darker green stalks for vegetable stock! ***If you are wanting a more “lactose-friendly” option, goat cheese is a great substitute!