Bacon and leeks sautéed in butter add a hearty flavor to these Caramelized Leek and Bacon Quiches.
Caramelized Leek and Bacon Quiches
Yield: 8 quiches • Preparation: 45 minutes • Bake: 12 minutes • Cool: 15 minutes
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- 1 (14.1-ounce) box refrigerated pie dough (2 sheets)
- 2 tablespoons salted butter
- 1½ cups thinly sliced leeks, white parts only
- ½ cup crumbled cooked bacon
- 1 teaspoon fresh thyme leaves
- 1 cup heavy whipping cream
- 3 large eggs
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- Preheat oven to 450°.
- Very lightly spray 8 (4-inch) tartlet pans with removable bottoms with nonstick cooking spray. Place tartlet pans on a rimmed baking sheet. Set aside.
- Unroll both sheets of pie dough on a lightly floured surface. Using a 4½-inch round cutter, cut 8 circles from dough. Press into prepared tartlet pans. Using a fork, prick bottoms of dough. Refrigerate for 30 minutes. (This will help prevent tartlet shells from shrinking while baking.)
- Bake until light golden brown, 7 to 8 minutes. Let cool completely on baking sheet.
- While tartlet shells are cooling, melt butter in a small sauté pan over medium heat. Add leeks, reduce heat to medium-low, and cook, stirring frequently, until leeks are tender and caramelized, approximately 15 minutes.
- Divide leeks, bacon, and thyme evenly among cooled tartlet shells. Set aside.
- In a large liquid-measuring cup, combine cream, eggs, salt, and pepper, whisking until eggs are well beaten. Divide mixture evenly among prepared tartlet shells.
- Bake until quiches are set and filling is slightly puffed, approximately 12 minutes. Let quiches cool to room temperature before removing from tartlet pans.
- • Tartlet shells can be made a day in advance and stored in an airtight container at room temperature. Quiches are at their very best the day they are made. They can sit at room temperature for up to 3 hours before serving. Or quiches can be made a day in advance, cooled, covered, and refrigerated. Reheat in a 350° oven until warm, 5 to 8 minutes.
- • To create even indentations in tartlet shells, use the wide end of a chopstick to press dough into sides of tartlet pans.
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