BLT (Bacon, Leek & Sun-dried Tomato) Quiche

BLT (Bacon, Leek & Sun-Dried Tomato) Quiche

Yum, yum yum!! What better way to start your weekend with a delicious quiche for brunch! Usually I’m all for throwing what’s in the fridge into a pie crust and call it a day (no shame), but this is so much better and unique! After your first bite of this rich and flavorful dish, you’ll never want a plain jane quiche again. 


This recipe is perfect with a light salad on the side or fruit. And look at those colors! Our friends love coming over for brunch, especially when they know Steven’s famous quiche will be served.

BLT (Bacon, Leek & Sun-dried Tomato) Quiche

BLT (Bacon, Leek & Sun-dried Tomato) Quiche


  • 6 strips of cooked turkey bacon, chopped
  • 2 leeks, ends trimmed, washed and thinly sliced
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 eggs
  • 8 oz heavy cream
  • 1 frozen 9inch pie crust
  • pinch of salt, pepper and nutmeg


  1. Preheat oven to 350 degrees.
  2. Drizzle medium pan with olive oil and sauté leeks over medium heat until tender. Let cool.
  3. Layer bacon, leeks and tomatoes in bottom of pie crust.
  4. Mix eggs and cream in bowl with salt, pepper and nutmeg.
  5. Slowly pour liquid mixture in pie crust almost to the top.
  6. Bake in oven for 45 minutes or until golden brown on top.
  7. Let cool for 10-15 minutes and enjoy!
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