This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.
I’m not gonna lie. To make a quiche like this is no small feat. First, you have to make your own pie crust. If you go to the trouble to make a homemade quiche and you use a premade pie crust, it just won’t be the same. Then, you have to cook up the bacon, but who doesn’t love doing that for the sheer reason of getting to steal a piece? Then you have to cook up your leeks and your mushrooms so that all the liquid is gone. But when it all comes together – OH MY – this quiche is so freaking amazing.
My husband still vows that he doesn’t like cooked eggs. Meaning, he loves them fried or scrambled, but not any type of egg casserole dish. I served him up a piece of this quiche for dinner with some beautiful greens and his eyes lit up.
By no means am I going to tell you that this is healthy. The butter in the pie crust along with the bacon and heavy cream make this quiche taste like heaven, but your thighs might not agree. It is rich. It is delicious. It is heavenly.
Just look at that flaky crust! My mom would be so proud of me.
In fact, I would do pretty much everything for this meal at this exact moment.
So if you’ve never made a quiche or have been looking for a recipe, I can honestly tell you that this is the most delicious quiche I’ve ever eaten. YUM!
Bacon Leek Mushroom Quiche Lorraine
- 1 9-inch pie crust see link in notes for recipe
- 1 cup bacon cooked and chopped
- 2 large leeks (or 4 small leeks), white part only sliced
- 8 ounces fresh mushrooms sliced
- 1/4 cup white wine
- 3 eggs
- 1 cup heavy whipping cream
- 1/2 cup milk
- 1/4 cup parmesan cheese
- Preheat oven to 400 degrees F.
- Make your pie crust according to the directions in the post. Roll out into a large thin circle that is larger than your tart pan so that when you transfer it to your pan, it will cover the bottom and go up the sides.
- Gently fold dough into quarters, transfer to tart pan, unfold, and press dough up the sides. Use the rolling pin to roll over the top and cut off any excess dough. Use your fingers to push up the sides to raise the dough up a little taller than the edge all around.
- Directly cover the dough with aluminum foil and weigh down with pie weights, dry rice, or uncooked beans. Bake in the preheated oven 8-9 minutes covered and then another 2-3 minutes uncovered. Remove from oven just when dough is starting to turn golden.
- While the crust is cooking, get your bacon ends and pieces cooking. When done, transfer cooked bacon to a paper towel lined plate. If using a 16 ounce package, use half the bacon for something else (or just eat it while you're cooking).
- Drain all but 2 tablespoons of the bacon grease from your pan. Over medium high heat, add your sliced leaks and 1/2 cup water and cover. Allow to cook, covered, for about 15min. Add sliced mushrooms, cover, cook for another 5 minutes. Uncover and continue cooking until all of the liquid has evaporated, about another 10 minutes. Add in wine and scrape the bottom of the pan with a wooden spoon to release any goodness and deglaze pan. Allow to cook until all liquid has evaporated, about another 5 minutes.
- Reduce oven temperature to 375 degrees F.
- In large bowl, whisk together eggs, cream, and milk. Stir in leeks, mushrooms, and bacon. Gently pour into pastry shell - it will go all the way to the top. Sprinkle top of quiche with cheese.
- Bake in preheated oven until slightly puffed and golden brown, about 25-35 minutes. Remove from tart pan to cut.
- Serve warm with baby spinach that has been lightly dressed in olive oil and lemon juice.