I was out on the North Fork of Long Island last weekend and stopped off at a roadside farm stand (there all over the place out east). They had gorgeous leeks, so I bought three. When I got home I went in search for a sugar free recipe to try with them. I stumbled across this recipe on the Food Network website and decided to try it out in my test kitchen. I served it as an appetizer for a family gathering.
Everybody flipped over it… not a morsel left in the pie dish…suffice to say, this recipe ROCKS!
TIME SAVING TIP: I used pre-cooked, no nitrate bacon from Trader Joe’s… it cut down on a cooking step.
2-3 medium leeks, white and light green parts
1 1/2 teaspoons kosher salt
6 ounces thinly sliced bacon, 6 to 8 slices
4 tablespoons unsalted butter, softened
2 tablespoons freshly grated Parmesan cheese
2 cups half-and-half
2 large eggs
2 large egg yolks
Freshly ground black pepper
Pinch freshly grated nutmeg
4 ounces grated Gruyere or Swiss cheese, about 1 cup (I used Swiss)
- Trim the root of the leek, leaving ends intact to hold the leaves together, then halve lengthwise. Rinse well under running water to flush out any grit trapped between the leaves. Cut each half into 3-inch lengths, keeping leaves together. Put leeks in a large skillet with water to cover and 1 teaspoon salt. Simmer over medium heat until the leeks are tender, about 6 minutes. Drain the excess water, add 2 tablespoons butter, and cook over medium heat until the leek edges are golden brown and sweet.
- Cook the bacon in a medium skillet, until just crisp. Transfer to paper towels to drain.
- Preheat oven to 350 degrees F. Brush a 9-inch glass or ceramic pie pan with 2 tablespoons butter and sprinkle the grated Parmesan evenly on top. Put pan on a baking sheet.
- Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with 1/2 teaspoon salt, pepper, and nutmeg. Spread half the Gruyere evenly in the pan, crumble the bacon on top; repeat with remaining cheese. Place the leeks, browned side up, on the cheese and pour the custard over the fillings.
Bake until the quiche is just set in the center, about 40 to50 minutes. Cool completely on a rack before serving.