top of page

Bacon and Leek Quiche



5 slices bacon, cooked and crumbled

1 cup diced leeks

pinch of thyme

salt and pepper to taste

1 Tbsp butter

1 cup cheddar cheese, grated

6 eggs, gently blended

single pie crust (see recipe below)


1.  Preheat oven to 350 degrees F.

2.  Line a pie plate with pastry and blind bake for 15 minutes.

3.  Add butter to a skillet.  Saute leeks until tender. 

4.  Whisk eggs in a bowl and add the leeks and bacon.  Season with thyme, salt and pepper.  Add cheese and mix together.

5.  Pour the filling into the pie shell and bake 45 - 50 minutes until set.  Allow to cool 10 minutes before serving.

Pastry Dough

- sift together 5 1/2 cups of flour and 1 tsp salt

- use a pastry blender to break up one pound of pure lard into the flour until it forms a crumbly texture

- mix together 1 egg and a Tbsp of vinegar and enough water to make 1 cup

- mix the liquid into the flour mixture using your hands until you have a ball

- divide the ball into 6 equal parts (each is enough for one pie crust)

* Pastry dough can be frozen for use at a later time.

bottom of page