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Jowl Bacon and Caramelized Leek Quiche

Prep Time:40 Minutes
Cook Time:4 Hours

Nutritional Information

A savory egg dish with a light crust.


  • For the Crust:
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 1/2 cup ice water
  • For the Filling:
  • 1/4 pound jowl bacon, cooked crisp, reserve the fat
  • 1/2 pound leeks, cut off green ends, thinly slice white ends
  • 6 large eggs, beaten
  • 3/4 cup milk
  • 1/2 cup creme fraiche or sour cream
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 4 ounces swiss cheese or any white cheese
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 2 cups arugula
  • 2 tablespoons olive oil
  • 1 tablespoons lemon juice
  • to taste salt and ground black pepper


  • 1. For the Crust:
  • 2. In a medium bowl, whisk together the flour, salt and pepper. Using a pastry cutter, cut in the butter until it resembles small peas. Slowly drizzle the ice water on top and mix until the dough begins to come together. Turn the dough out onto a clean, floured work surface and gently knead 2 or 3 times, just until the dough comes together. Pat the dough into a disk, wrap in plastic film and refrigerate until chilled, about 1 hour.
  • 3. On a clean and lightly floured work surface, roll out the pastry to a 12-inch round, about 1/8 inch thick. Ease the pastry into a 11-inch fluted tart pan (ideally with a removable bottom). Trim the overhang so it is flush with the rim of the tart pan. Refrigerate the tart shell for 20 minutes.
  • 4. Preheat EGG to 375 degrees Fahrenheit, indirect heat. Line the tart shell with foil and fill to the top with pie weights or dried beans. Bake for 50 minutes, until the dough is golden brown. Remove tart shell from the EGG. Remove the foil and weights, and bake the shell for another 25 minutes, until the tart is richly browned and crisp. Remove from the EGG and transfer to a rack to cool for 10 minutes. Adjust the temperature of the EGG to 325 degrees Fahrenheit.
  • 5. For the Filling:
  • 6. In a large skillet, over moderate heat, add the jowl fat. Add the leeks and cook until they are caramelized (a nice rich dark brown color). Season to taste with salt and pepper.
  • 7. In a medium bowl, whisk the eggs. Add the milk, creme fraiche, 1 teaspoon of salt and 1/4 teaspoon of ground black pepper.
  • 8. Spread the caramelized leeks and bacon evenly over the top of the tart shell. Pour the egg mixture over the top of the bacon and leeks. Evenly sprinkle the fresh rosemary, fresh thyme and cheese over the top of the egg mixture.
  • 9. Bake the quiche for 35 minutes, until the custard is just set in the middle. Transfer the quiche to a rack and let cool 15 minutes. Unmold the quiche (if using pan with a removable bottom). Slice and serve.
  • 10. In a medium bowl, add arugula, olive oil and lemon. Toss until evenly coated. Season to taste with salt and ground black pepper. Serve alongside of the quiche.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828