Bacon + Leek Buttermilk Quiche Recipe

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Bacon + Leek Buttermilk Quiche is a savory, tangy, cheesy brunch favorite that pairs perfectly with salads, fruit, and great company!

A slice of quiche on a plate next to the whole quiche it was taken from.

Bacon and Leek Buttermilk Quiche

When someone says quiche, I immediately go to that decadent French delight…the Quiche Lorraine! With bacon, real cream, eggs, and cheese (depending on whether you’re a purist or not), it’s super rich and savory. Heck, I’m looking at a recipe in a Vincent Price cookbook (yes, that Vincent Price!) that calls for 8 egg yolks and 2 cups of cream, along with a half pound each of bacon and cheese! I’m having a mild coronary just looking at it.

While I will definitely enjoy such a tart on occasion, this lighter Bacon and Leek Buttermilk Quiche is just as savory and flavorful. With enough bacon and cheese to satisfy, combined with aromatic sweet leeks and garlic, and punctuated by a custard made with tangy buttermilk to add balance, it makes a perfect meal for brunch, lunch or dinner!

Let’s quiche it up!

A close up of the top of a quiche dotted with small sprigs of thyme and thyme leaves.

Ingredients for Bacon + Leek Buttermilk Quiche

In addition to kosher salt + fresh cracked black pepper, you’ll also need…

Pie dough – store-bought pie crust or homemade. You’ll need a single pie crust for a deep dish, 9-inch pie plate.
Bacon – I prefer a low-sodium variety, and would steer away from maple or brown sugar flavored varieties for this application.
Leeks – look like giant green onions, but have a sweet, delicate, onion flavor.
Garlic – seriously though, what is better than the smell of sautéed bacon, onions and garlic?!
Cheeses – Gruyere cheese brings a nutty richness that melts easily to commingle with the other ingredients. A little parmesan brings a salty, umami bite to the finish.
Large eggs – huge fan of pasture-raised eggs for their rich golden yolks and superb flavor.
Buttermilk – for a tangy creaminess that’ll balance the richness of bacon and cheese. Spring for the real thing here, and it’s okay to use low fat buttermilk. I don’t recommend fat free or using the ‘add acid to regular milk’ substitute.
Fresh herbs – chives or thyme…or both!

Raw ingredients for bacon and leek buttermilk quiche collected on a sheet pan.

How to Make Buttermilk Quiche

Blind bake the pie shell – prick the bottom and sides of the crust with a fork and partially bake for 10 to 12 minutes in a preheated oven at 450°F. Remove from the oven, then reduce the oven temperature to 325°F.
Cook the quiche fillings – crisp the bacon in a frying pan; remove to drain on a paper towel. Leave 1 tablespoon of bacon fat in the pan and use it to sauté to leeks and garlic, infusing with that bacon flavor. Drain the leeks, too.
Mix the custard – whisk the eggs, buttermilk and herbs together in a medium bowl and season with a little salt + pepper.
Fill the pie shell – spread the bacon and leeks across the bottom of the shell. Top with shredded cheese and half the parmesan. Carefully pour in the egg mixture and sprinkle with the remaining parmesan.
Bake the quiche – bake for 45 to 50 minutes until a knife inserted in the center comes out clean (except maybe for a little melty gruyere). Let it rest for 10 minutes before slicing into it!

Pricking an unbaked pie shell with a fork.

A partially baked pie shell filled with crisp bacon, sauteed leeks, shredded cheese and grated parmesan.

Helpful Recipe Tips

This recipe calls for slicing the bacon into thin strips, called lardons. It’s easiest to slice bacon when it’s really cold. If the bacon is too slippery to slice, pop it in the fridge or freezer to firm it up.
Leeks are notoriously sandy. Once you cut them into half moons, place them in a strainer and set that in a large bowl of cool water. Agitate the leeks with your hands to loosen up and release any dirt and sand. The yucky stuff should sink the bottom of the bowl. Lift the strainer out, give them another quick rinse with clean water, then spread out on a kitchen towel to dry. (Check out this post for a tutorial and photos on how to cut and wash leeks.)

Variations

In the event you can’t get your hands on an ingredient or want to take this recipe in another direction, here are some ideas to help you out!

Make a crustless quiche – skip the pie shell and add your fillings and egg custard to a buttered pie pan.
Add some veg – thaw and squeeze dry some frozen spinach. Add this to the quiche along with the bacon and leeks.
Use different cheese – try this with a Swiss cheese like Jarlsberg or Emmentaler, or cheddar cheese. Instead of parm, you could use asiago, pecorino romano, or manchego.
Use different milk – if buttermilk’s tangy zip isn’t for you, swap it for whole milk or go bonkers with heavy cream.

Bacon and leek buttermilk quiche with a golden crust resting on a cutting board.

Frequently Asked Questions

Can you freeze quiche?

Freezing quiche is a great way to meal prep for busy times and holidays. For an unbaked quiche, start with an already frozen pie shell. Place the shell on a baking sheet to catch drips. Add the fillings and custard. Place the entire baking sheet with quiche in the freezer for 3 to 4 hours until solid. Wrap tightly and keep frozen up to 3 months. Bake it from frozen at 350°F. Allow extra time for it to bake completely (1-1/4 to 1-3/4 hours). For a pre-baked quiche, allow it to cool completely. Wrap tightly and freeze for up to 3 months. Bake it from frozen at 350°F for about 1 to 1-1/2 hours. In either case, wrap some aluminum foil around the edges if the crust to prevent over baking or burning. You can also wrap and freeze individual portions of quiche for 4 to 5 weeks. Keep in mind…freezing quiche may alter the final texture and the flavor won’t be as good after about a month.

How do I store leftover quiche?

Wrap in plastic wrap or transfer individual slices to airtight containers and store in the refrigerator for 3 to 4 days. Reheat in an oven, toaster oven (at 350°F) or microwave (on medium power) until the internal temperature is 165°F.

Can I use pie weights to blind bake the pie shell?

I find that pricking the pastry is sufficient enough to keep it from puffing up, and if it does, I just give it a quick poke with the fork to release the steam. However, if using pie weights is your modus operandi, then go for it! Start the shell with the weights, then remove and bake the shell a couple minutes longer to set the surface of the pastry.

A slice of bacon and leek buttermilk quiche on a white plate next to a fork.

When To Make Bacon + Leek Buttermilk Quiche

Leeks are available year round, but they’re really great in the autumn and winter (and even into early spring). Consider using this allium instead of other onion varieties in your recipes for a delicate, sophisticated flavor.

Using buttermilk gives a playful twist to a brunch classic, so serve this up whenever you’re feeling a little sassy along with breakfast sausage or bacon, a green salad or fresh berries!

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