Sunday, September 26, 2010

Quiche with Bacon, Fennel, Leeks, and Onions

Quiche with Bacon, Fennel, Leeks, and Onions 1

So you rushed immediately to make the Pluot Apple Galette, what do you do with the other frozen pie crust?

This quiche with bacon, fennel, leeks, and onions was actually made in May 2009. Again, if you use pre-made dough, it's so much faster. It's just a matter of slicing the vegetables and beating in eggs, and then pouring it into the pie shell.

It helps if you have a tart pan with a removable bottom, but if you don't, just use a regular pie pan.

Quiche with Bacon, Fennel, Leeks, and Onions 2

Look at that lovely crust. If you'd like a thicker crust, use both pieces of pie dough, but I found that one was sufficient. One piece of quiche was filling enough as a meal for me.

Quiche with Bacon, Fennel, Leeks, and Onions 3

Quiche with Bacon, Fennel, Leeks, and Onions

For 1 tart, you'll need:
1 pie crust per my recipe for cherry pie or store-bought pie crust
4 slices bacon, thinly sliced
1 small leek, thinly sliced
1 small onion, thinly sliced
1 small fennel bulb and fronds, thinly sliced
4 eggs
1 cup milk
1 cup cheese, I used mozzarella
1 tsp salt

Preheat oven to 375 degrees.

Make sure the pie crust is defrosted and place it into a tart or pie pan. Set aside in the fridge.

Thinly slice 4 pieces of bacon. Saute in a pan on medium-high heat.

While the bacon is cooking, thinly slice 1 leek, 1 onion, and 1 fennel bulb, leaving the fronds separately. Wash the leeks in a bowl of water and drain thoroughly. Remember to check on the bacon and stir while you're cutting the vegetables.

When the bacon is mostly cooked and starting to brown, drain excess fat.

Add the onions and leeks and saute until they start to brown at the edges. Add in the fennel bulb slices. When all the vegetables have softened, turn off the heat and add everything into a large bowl.

Beat 4 eggs into 1 cup milk in another bowl. Add 1 cup grated cheese, 1 tsp salt, the fennel fronds, and mix.

Then add the mixture to the bowl of vegetables and mix thoroughly. Pour into tart pan and bake for 1 hour.

Look how golden brown and firm the quiche turned out.

Quiche with Bacon, Fennel, Leeks, and Onions 4

Would you like a slice?

Quiche with Bacon, Fennel, Leeks, and Onions 5

Here you go.

Quiche with Bacon, Fennel, Leeks, and Onions 6


My other savory pies:
Ca Ri Ga (Vietnamese Chicken Curry) Pot Pie
Chicken Pot Pie
Chicken Pot Pie with Cilantro Biscuits
English Cottage Pie
Pate Chinois (Canadian Chinese Shepherd's Pie)

1 year ago today, Faux Beignets.
2 years ago today, Part 8 of my How to Start a Food Blog series - Photos: Photography Tips, Storage, and Watermarking.
3 years ago today, Ravioli with Basil, Squash Blossoms, and Ricotta.


  1. Oh such a tease with those last photos. YES I WOULD LIKE A SLICE PLEASE! ;)

    It's been forever since I made quiche (I really should invest in a casserole dish for 1-2 people) but I usually prefer making them crustless, the fluffy-flavored up eggs are my favorite part of the dish anyways.

  2. HC,
    Ha! There's bacon. I'll have to make a vegetarian version for you. The crust is the best part! It's the combo of crust and egg filling that makes a quiche so good.


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