Bacon and Leek Crustless Quiche
Originally I wanted this bacon and leek crustless quiche to be a quiche but I was too lazy to make a crust. Then I remembered a recipe I used to make back in college. I would mix zucchini, onions, maybe another veggie and garlic with eggs, bisquick mix, milk and some seasonings. Then pour it in a baking dish and top it with cheese before pushing it into the oven. I called it a Crustless Zucchini Pie.
This was one of my favorite meal preps for an easy dinner or lunch on the go that hardly required reheating. It was perfect for a college kid; affordable ingredients, customizable and quick. I still have it saved along with all my recipe creations I have accumulated throughout the years.
I know I am not in school nor have kids that are hungry every hour, nor busy in any way that makes this recipe ideal, but being lazy is a good enough excuse for me. I had bought leeks for the first time and a quiche Lorraine but with less steps sounded great. So I went off my old recipe, and made a richer batter with the addition of bacon and leeks. This quiche batter is a bit different because it has flour in the mixture which isn’t very typical for quiches. But adding flour (or Bisquick mix) to the mixture makes it more filling.
Do not be fooled by how plain it looks, this bacon and leek crustless quiche is rich, hearty and has a beautiful flavor from the blend of leeks, gruyere/swiss and bacon. You don’t have to be busy nor lazy to make this, just go give it a try.
Bacon and Leek Crustless Quiche
Ingredients
- 2 stems leeks cleaned and chopped
- 4-5 slices thick cut bacon chopped
- 4 eggs
- 1 cup heavy cream or half and half
- 1/2 cup flour
- 1/2 tsp baking powder
- 6 oz gruyere or swiss cheese
- 1/4 tsp salt or to taste
- 1/4 tsp white pepper
- 1/4 tsp paprika
- pinch cayenne
Instructions
- Preheat your oven to 350ºF. Grease a 9″ square or round baking dish and set aside.
- Cook bacon in a large pan over medium high heat until golden brown. Remove and set aside to drain.
- Pour or drain out excess oil in the pan until there is no more than two tablespoons left. Return pan to heat and add leeks.
- Sprinkle with a little salt and sautée until tender and beginning to brown, about 10 to 15 minutes.
- In a large bowl, beat eggs, heavy cream, salt, white pepper, paprika and cayenne. Then add flour and baking soda and beat until fully combined.
- Fold in leeks, bacon and half of the cheese. Pour the mixture into a your prepared baking dish and top with the remaining cheese.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Uncover and back for another 5 to 10 minutes or until golden brown. Serve warm or at room temperature and enjoy.
