It’s a breakfast recipe kind of week around here! Like I said in the muffin post, I’m always looking for new breakfast treats. Quiche has long been a favorite of mine. It’s deceptively light, not like other obviously heavy breakfast foods. It’s versatile, you can have it warm or cold, for breakfast or for lunch. And it’s so, so adaptable, endless ingredient combinations.
This particular weekend I was craving quiche. I had made a big produce purchase at the market, the girl that works at the stand I go always gives me a little something for free and this time she gave me leeks. And these leeks were just screaming to be made into a quiche. From there I added a little of this and a little of that, took away the crust…. The name of this recipe is a little out of control, but the flavor was perfect! If you really want you can add a pie crust, you can, but it was great without it and saves a few calories!
Crustless Bacon, Potato, Mushroom and Leek Quiche
3 slices bacon, cut into small pieces
1 yukon gold potato, cut into cubes
1 leek, finely sliced*
3 large button mushrooms, diced
1 cup Swiss cheese, grated
5 eggs, beaten
1 cup of milk
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp dry mustard powder
Pinch of nutmeg
Preheat oven to 375 degrees and lightly butter a pie pan.
Bring a pot of water to a boil and cook potatoes for about 7 minutes. Drain and set aside. While the potatoes are cooking, heat a drizzle of olive oil to a sauce pan over medium-high heat. Add the pieces of bacon and cook until crispy. Remove from pan and set aside on paper towels. Drain off all but one tablespoon of bacon grease. Add leeks and mushrooms and cook for about 4 minutes, stirring occasionally. Add the potatoes and cook for another 4 minutes. While the vegetables are cooking, whisk together the eggs, milk, and seasonings.
Add 1/2 cup of Swiss cheese, the vegetables, and bacon, to the pie pan. Pour the egg mixture over the vegetables then sprinkle with the rest of the cheese.
Bake for 50-60 minutes or until set. Remove for the oven and allow to cool for at least 10 minutes before slicing.
Adapted from Simple Comfort Food