Leek, Bacon, and Gruyere Crustless Quiche

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Bacon is my favorite food, with cheese following in a very close second place. I made this quiche to change things up from my usual (although I always go crustless and it is delicious! I will definitely be making this again with the leeks, and will maybe try adding some sausage or peppers, and possibly try different cheeses.

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It was perfect, the only change I would make is to spin the leeks before adding them to the quiche. They made the final product a bit watery. I will definitely make this again!!

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I gave up gluten for Lent so I wanted to make a crustless quiche, and I used this recipe as a guideline. I was concerned about it holding together and so I used 2 eggs and 3 egg yolks. It held together fine, but I do not have much experience with quiche so I'm not sure if it still needed more eggs for a different texture or not. I agree about using less butter. I used the 2 tablespoons and it was just too much. 1 tablespoon would probably do. In my quiche I used some fully cooked bacon that you microwave. Maybe it works differently then regular bacon, but I find that it becomes rubbery in the quiche and I will leave it out next time. I also used cheddar cheese instead of gruyere and around 1/2 pound of Maple Sausage. It was delicious and it took around 40 minutes in my oven. I will definately try other variations on this in the future.

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The flavor was very good, but there were not enough eggs. While quiche held together, it was too soft and should have been firmer. Next time I will use more eggs and maybe a bit less half-and-half. You also need only 1 T. of butter for the dish. A bit more Gruyere is in order. I chopped the leeks - do not omit or substitute anything else for the leeks because they are the star of this quiche!!

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I have made this several times. Leeks, bacon and Gruyere are awesome together. I cook the leeks a little differently, though. I thinly slice them then saute in the butter. It's a delicious recipe.

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I made this without the bacon and it was still delicious. I also used 3/4 cup gruyere and 1/4 swiss cheese and instead of grated parmesan, i used a three cheese shredded mix (asiago, fontina, parmesan - 365 whole foods brand because these are what I had on hand. I also used 1 cup heavy cream and 1 cup 2% milk as I did not have half and half - still delicious ;

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FANTASTIC! I also had never cooked a leek in my life. This recipe was easy and delicious. The adults loved it, the kids loved, it was a huge hit. The only bad thing was I made only one. Next time I'm baking two!! :-

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This was fabulous. I wanted to make a fancy quiche for Mother's Day brunch and I decided to go with this one and it was the best choice! The flavors all worked wonderfully together, and everyone was raving about it. I followed the recipe to a T and it came out great. I had never had a leek in my life, but now I am in love!