Bacon and Leek Quiche

Let me tell you something about quiche. For years, I thought it was fancy brunch food that required a frilly apron and way too much patience. Then I actually made one. Turns out? It’s just a savory pie with eggs, bacon, and cheese. And this Bacon and Leek Quiche? It’s a game changer.

The leeks get all sweet and buttery. The bacon brings the salty crunch. And the filling? We’re using garlic & herb cream cheese plus Greek yogurt instead of heavy cream. That means it’s creamy, tangy, and surprisingly not a heart attack on a plate.

I make this on a Sunday, slice it up, and eat it for breakfast, lunch, or dinner all week. Cold, warm, room temp doesn’t matter. It always hits. If you’ve never made a quiche before, start here. No fuss. No stress. Just good eating.

Try my Tomato and Chicken Quiche recipe.

Why You’ll Love This Recipe

• Meal prep royalty. 8 slices. 5 days. You do the math.
• No heavy cream required. Greek yogurt + cream cheese = lighter but still luxuriously creamy.
• Make-ahead friendly. Tastes better the next day. I’m not kidding.
• Impressive without the effort. Blind-baked crust? Fancy. But it’s literally just following package directions.
• Breakfast, lunch, or dinner. This quiche doesn’t discriminate.

Try my Broccoli and Cheese Quiche recipe.

What You’ll Need to Make

Prep Time: 10 mins | Cook Time: 45 mins | Serves: 8

Grab yourself a 10-inch (25cm) tart tin with a removable bottom if you’ve got one. A regular pie dish works too, but the tart tin makes for cleaner slices. You’ll also need a large skillet, a mixing bowl, a whisk, and some parchment paper plus baking beans (or dry rice) for blind baking.

Ingredients:

For the crust:

• 11.2 oz. (320g) pack shortcrust pastry (store-bought because we’re not animals)

For the filling:

• 7 oz. (200g) bacon, chopped
• 2 leeks, white & tender green parts only, sliced
• 1 tsp. thyme leaves, chopped
• Salt & ground white pepper (white pepper = fancy points)
• 3.5 oz. (100g) cheddar cheese, shredded
• 3 eggs
• 4 fl oz. (120ml) milk
• 3.9 oz. (110g) garlic & herb Philadelphia cream cheese, low fat
• 4.2 oz. (120g) Greek yogurt
• Chopped chives, to garnish

Try my Chicken and Spinach Quiche recipe.

What You’ll Need to Do

Alright, put your phone down and let’s cook. This is easier than you think.

First, crank your oven to 400°F (200°C).

Now grab that shortcrust pastry. Roll it out if it needs rolling, then line your tart tin with it. Press it gently into the corners. Don’t stress about perfection. Then blind bake that bad boy according to the package instructions usually about 10-15 minutes. That just means you line the pastry with parchment paper, dump in some baking beans (or uncooked rice), and bake it so the bottom doesn’t get soggy later.

While the crust does its thing, start the filling.

Grab a large skillet and cook your chopped bacon over medium-high heat for about 7 minutes. Stir it around until it’s brown and crispy. Pull the bacon out and set it aside on a plate.

Drain off most of that bacon fat from the skillet leave a little for flavor. Now add your sliced leeks and chopped thyme. Hit it with a pinch of salt and white pepper. Cook for about 5 minutes over medium heat, stirring occasionally, until the leeks have softened. You don’t want them brown, just… gentle. Transfer the leeks to a bowl and let them cool down.

Once everything is cool to the touch (warm leeks will melt your cheese trust me), stir in the crispy bacon and shredded cheddar. Mix it up, then spread this whole glorious mess evenly across the bottom of your blind-baked pastry case.

Now for the creamy magic.

In a separate bowl, whisk together the eggs, milk, garlic & herb cream cheese, and Greek yogurt. Season with more salt and white pepper. Whisk until it’s smooth a few little cream cheese lumps are fine, they’ll melt in the oven.

Pour that egg mixture right over the bacon and leeks. Give the tin a little shake to settle everything.

Bake for about 30 minutes, or until the center is just set. You want a little jiggle, not a slosh. If it’s puffed up and golden, you’re golden.

Pull the quiche out and let it cool on a wire rack for 15 minutes. I know you want to cut into it right now. Don’t. It needs that time to set up so your slices don’t turn into a crumbly mess.

Garnish with chopped chives, slice, and serve.

• Approximate GI (Glycemic Index): 50–55 (low to medium)
• Approximate GL (Glycemic Load) per serving: 8–11 (low to medium)

Easy Ingredient Swaps

1| No shortcrust pastry? Use puff pastry for a flakier crust, or go crustless (just grease the tin well).

2| Bacon alternatives: Pancetta, ham, or even smoked turkey. Vegetarian? Try smoked paprika mushrooms.

3| Leeks not available? Use 2 cups of sliced yellow onion or shallots. Not the same but close enough.

4| Cheddar cheese: Swiss, Gruyère, or fontina are fantastic here.

5| Garlic & herb cream cheese: Plain cream cheese + ½ tsp garlic powder + 1 tsp dried herbs works perfectly.

6| Greek yogurt: Sour cream is a 1:1 swap.

Some Twist & Tweak Ideas

1| Spinach & feta version: Skip the bacon, add 5 oz. (140g) wilted spinach, swap cheddar for crumbled feta.

2| Mushroom lover: Sauté 8 oz. (225g) sliced mushrooms with the leeks. Earthy and delicious.

3| Smoky version: Use smoked cheddar and add ½ tsp smoked paprika to the egg mixture.

4| Add some heat: A pinch of cayenne or red pepper flakes in the egg mix wakes everything up.

5| Herb overload: Add fresh parsley, dill, or chives directly into the egg mixture.

Try my Roasted Pumpkin and Lentil Salad with Lemon Dressing recipe.

Some Helpful Tips

1| Don’t skip blind baking. I know it’s an extra step. Do it anyway. Soggy bottom quiche is sad quiche.

2| Let the leeks cool. If they’re hot when you add the cheese, you’ll get a greasy mess. Patience pays off.

3| Use white pepper. Black pepper works, but white pepper gives that classic quiche flavor without the dark specks.

4| Check for doneness. The center should be just set a knife inserted near the middle should come out clean.

5| Cool before slicing. 15 minutes minimum. Your slices will actually hold their shape.

Some Budget-Friendly Tips

1| Buy leeks on sale. They’re cheaper than onions sometimes. If not, use onions.

2| Store-brand pastry. It’s the same dough in a different box. Save your money.

3| Bacon ends and pieces. Usually half the price of sliced bacon. Chop ’em up yourself.

4| Use regular cream cheese. Skip the “garlic & herb” label. Buy plain and add your own garlic powder and dried herbs.

5| Make two. The ingredients are cheap enough. Double it, freeze one, thank me later.

Some Serving Ideas

1| Warm for breakfast with a side of fruit or roasted tomatoes.

2| Cold for lunch with a simple green salad and vinaigrette.

3| Room temp for picnics (holds up beautifully).

4| With soup on a rainy day tomato soup is a classic pairing.

5| On its own because it’s a complete meal. Eggs, dairy, meat, veggies. Done.

Some Storage and Reheating Tips

Fridge: Stays perfect for up to 5 days in an airtight container. Honestly, day 2 and 3 are better than day 1.

Freezer: Wrap individual slices in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Microwave (quick): 30-45 seconds per slice. The crust won’t be crispy but it’ll taste great.
• Oven (best): 350°F for 8-10 minutes on a baking sheet. Crispy crust, warm filling.
• Air fryer: 350°F for 4-5 minutes. This is my favorite method.
• Cold: Honestly, just eat it cold. It’s incredible straight from the fridge.

Final Thoughts

Look, I used to think quiche was something you ordered at a cafe with a tiny fork and a side of pretentiousness. Now? It’s my Sunday meal prep MVP. This Bacon and Leek version is creamy, savory, and satisfying without weighing you down.

The best part? You can eat it at 7am with coffee or 7pm with a beer. No judgment here.

Make it once and you’ll see why it’s in my regular rotation. Your future tired, hungry self will thank you.

Now go preheat that oven.

~ Danny Davis

P.S. If you try the mushroom twist, drop a comment and let me know. I’m always looking for new variations.