Crustless Leek Bacon Cheese Quiche
Delight your taste buds with this irresistible Crustless Leek Bacon Cheese Quiche, a perfect low-carb twist on the classic quiche! Loaded with the irresistible flavors of caramelized leeks, crispy bacon, and melty sharp cheddar cheese, this dish skips the crust for a lighter yet equally satisfying bite. A heavenly blend of eggs, heavy cream, and a hint of nutmeg creates a rich, creamy custard that bakes beautifully golden in just 35 minutes. Finished with a sprinkle of Parmesan and fresh parsley, this easy-to-make quiche is a versatile masterpiece—ideal for brunch, lunch, or a make-ahead dinner. Naturally gluten-free and bursting with flavor, it’s a crowd-pleaser you’ll come back to again and again!
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Recipe Information
Ingredients
- 2 large leeks
- 6 slices bacon
- 1 cup sharp cheddar cheese
- 0.25 cup grated Parmesan cheese
- 6 large eggs
- 0.5 cup heavy cream
- 0.5 cup whole milk
- 1 tablespoon unsalted butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan and set aside.
Slice the leeks in half lengthwise, then rinse thoroughly to remove any dirt. Thinly slice the leeks, discarding the dark green tops.
In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon from the skillet and place on a paper towel-lined plate to drain. Once cool, crumble the bacon into small pieces.
Discard most of the bacon grease from the skillet, leaving about 1 tablespoon. Add 1 tablespoon of unsalted butter to the skillet and melt over medium heat.
Add the sliced leeks to the skillet and cook for 5-7 minutes, stirring frequently, until soft and fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until well combined. Stir in the salt, black pepper, and nutmeg (if using).
Add the cooked leeks, crumbled bacon, and grated cheddar cheese to the egg mixture. Stir until evenly distributed.
Pour the mixture into the prepared pie dish. Sprinkle the grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 35-40 minutes, or until the quiche is golden and set in the center. To test, insert a knife in the center—it should come out clean.
Remove the quiche from the oven and let cool for 5-10 minutes before slicing.
Garnish with chopped fresh parsley and serve warm or at room temperature.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1470 mg | 490% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 18.8 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1545 mg | 119% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
