Bacon, Leek and Artichoke Quiche

Oh what a quiche! Bacon, leek and artichokes with sharp cheddar in a flaky crust! How can it not be spectacular! Quick and easy enough for a weeknight dinner, but elegant enough for company!


  • 6 pieces of bacon
  • 6 eggs
  • 3/4 cup of whole milk or half & half
  • 3 garlic cloves, minced
  • 1 tsp of salt
  • 1/2 tsp of pepper
  • 2 tsp of fresh thyme
  • 1 6-oz jar of marinated artichoke hearts, drained & chopped
  • 3/4 cup of leeks, well washed and finely chopped
  • 6 oz of sharp cheddar, swiss or gruyere cheese, shredded
  • 1 store bought pie crust

Preheat oven to 375°

Start by cooking the bacon, drain on paper towels and cut or tear into small pieces. Then whisk together the eggs and milk, and add in the the garlic, salt, pepper and thyme. Roll out the pie crust a little larger than your pie plate, place it in and drape the edges over the top, crimp if you like.Arrange the artichokes, leeks and bacon in the pie crust, sprinkle on the cheese and then pour over the egg mixture. Bake for 35 – 40 minutes or until eggs are set, cover with foil for the last 15 minutes if the crust gets too brown. Let cool about 10 minutes before slicing. DELISH



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