Leek, Bacon, and Gruyere Crustless Quiche
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- Recipe categories: Meat, Bacon, Eggs, Cheese, Gruyere, Vegetables, Leek,
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Total Reviews: 18
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By FLdudeinUtah
Sandy, UT
on May 03, 2013
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Delicious! My wife and I live low-carb, so we loved the crustless approach. I made mine with a few variations though. The way the leeks are cut in the original recipe sounded too large to me (and was reflected in some other reviews also so I diced mine fairly small. Also, why saute the leeks in butter when you already have bacon fat in the pan?! After crisping up my bacon, I pulsed it in a food processor a few times, that broke it up into nice sized pieces for the recipe, ALL the bacon flavor without any large chewy chunks that would take away from the experience. Oh, and I cooked mine split between two small rectangular loaf pans instead of the traditional round pie pan, worked out very well. Overall, it was delicious, will definitely do this one again!
By chocolaterocks81
Florida
on April 07, 2013
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Made this for Mother's Day. Big hit!
By patternista
Austin, Texas
on December 29, 2012
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I made this recipe for a brunch party with a few adjustments. I used a pie crust and three eggs with one egg yolk. I did not boil the leek but did saute it in the bacon grease for about 8 minutes. I felt the leeks were a little stringy even though I cut the leeks small. I might substitute green onions next time. It was big hit everyone loved it and I should have made two.
By chrisaloia
Seattle
on October 06, 2012
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Loved this dish. I would use a crust next time and cut the leeks smaller. It was delicious and needs just a few adjustments.
By SecretAsianMan
Seattle, WA
on August 19, 2012
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They mean it when they say to wait for it to cool. I cut into mine too early and the dish filled with thin liquid right away. On the evening I cooked this, I thought it was pretty lousy. A soupy mess.
The next day as leftovers? Tasty. Creamy, great texture. I'm not sure I agree with their suggested technique for cooking the leeks though - the water causes you to wash a lot of the flavor away, and the whole leeks can sometimes add little stringy bits to the dish. Doing this again I would chop the leeks finely and saute them until lightly browned.
By jnb_917
Klamath Falls, OR
on July 17, 2012
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It was really good! I gave it 4 stars because I didn't follow the recipe exactly. I added mushrooms and another egg as another reviewer suggested. I also used some swiss with the gruyere. I would make it again!
By Lurlz
on May 20, 2012
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Really great! Used it once for a brunch last week and will be doing it as a dinner this week.
Great taste and wonderful with a fresh avocado/blood orange salad on Frisee.
By kjaynes
on December 16, 2011
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Love, love LOVE this recipe! I made it for my parents and syblings who are definately foodies. I made it the day before I was going to serve as it was more convient. Everyone loved it. I am anxious to make it and eat it right away!
By sassymamacooks
greenfield, MA
on July 25, 2011
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Fabulous! I eat low carb and always made crustless quiches. Super yummy for a sunday brunch or light dinner with mixed greens.
By jayhef_808
austin, TX
on September 20, 2010
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I changed this recipe a little by using half gruyere and half swiss cheese, and by adding 8oz of extremely cooked down sauteed mushrooms. The flavor was fantastic, and it was easy to make. Although it stayed a little runny the first night, the consistency was perfect the next day, so I guess an hour wasn't long enough to let it sit. This is great comfort food!