Monday, April 18, 2011

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.

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