Brunch on the weekends can be a magical experience because time feels like it actually slows down in order to savor the meal ahead. Brunch recipes tend to be a little longer in preparation, because time is not such an issue, and fall into a few different categories; egg based dishes, sweet rolls & muffins and coffee or mimosas.
Bacon & Leek Quiche Tart is one of those brunch classics that really have depth of flavor because of the layers of good ingredients. Selecting a cheese that melts with ease like Jack or Gruyere is perfect for a dish like this. Also, the pan makes a bit of a difference too. I prefer to bake this quiche in a tart-pan because I enjoy the thinner egg texture – better crust to egg ratio.
This crust is made out of whole-grains – half whole wheat pastry flour and half all-purpose flour. I enjoy a crust with a healthier kick and a slightly earthier taste, especially for breakfast. The bacon and leeks add a nice richness to the pie, and a subtle hint of onion comes from the chives flecked throughout.
You can always prepare the dough the night before and roll it out fresh in the morning and this recipe really makes a nice meal, so you might want to consider serving it for dinner too.
1 cup whole wheat pastry flour, at most grocery stores
1 cup all purpose flour + more for dusting
1 teaspoon salt
6 tablespoons cold butter, diced
3 tablespoons shortening, cut-up
1/3 cup ice cold water
1 tablespoon butter
1/2 cup heavy cream
4 slices bacon, cooked and cut-up into chunks
3 cups jack cheese, shredded – about 6 ounces (divided)
1/4 cup chives, minced
1/2 teaspoon salt
1. Preheat oven to 350 degrees. To make crust – In a stand mixer or large bowl, combine flours and salt, mix on low speed for 30 seconds. Add butter and shortening, and mix again until coarse crumbs, about 1 minute. Pour in water, straining out any ice, while mixture is running. Dough should begin to come together. Remove and wrap in plastic wrap, form into a disc and refrigerate for 30 minutes.
2. While dough is chilling – In a saute pan over medium heat, add 1 tablespoon of butter. Add leeks and saute for 5 minutes. Remove from heat and let cool. In a large bowl, whisk together eggs and cream. Add leeks, bacon, 2 1/2 cups of cheese and 1/2 of the chives, stir to combine.
3. Remove crust from refrigerator and unwrap plastic. Dust counter with flour and roll crust out into a 13-inch circle. Place dough into a 10-inch tart pan, roll pin over top of pan to cut edges and press crust gently into pan.
3. Pour filling ingredients into crust and place on a sheet pan to bake in oven for 40 minutes. Remove from oven and sprinkle remaining cheese and chives, let cool for 20 minutes, slice and serve – Enjoy!