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Gruyère, Mushroom, Leek, and Bacon Quiche

Gruyère, Mushroom, Leek, and Bacon Quiche
Serves 6
Karen Small opened the Flying Fig in 1999 in Cleveland, OH. In November 2007, The Fig was featured in Gourmet Magazine as one of the top 100 farm to table restaurants in the country. The same month, the restaurant was featured in Food and Wine Magazine’s column about Cleveland. In April of 2008, Food & Wine again featured the restaurant on its “Last Bite” page.
A staunch supporter of sustainable agriculture & small family farms the Small’s menu revolves around local food stuffs and continues to passionately produce the best dining experience possible.
Small recommends her rich and savory quiche as a delicious addition to a brunch spread.
  1. 1 9 inch store bought or homemade pie crust, pre-baked
  2. ¼ pound bacon, chopped
  3. ½ pound oyster and shitake mushrooms, sliced
  4. 2 small leeks, cleaned, trimmed, and thinly sliced
  5. 1 teaspoon fresh thyme, chopped
  6. 1 teaspoon nutmeg, freshly grated
  7. 1 tablespoon fresh chives, chopped
  8. Salt and pepper to taste
  9. 6 eggs
  10. ¾ cup heavy cream
  11. ½ cup whole milk
  12. 8 ounces Grand Cru® Surchoix, grated
  1. Preheat oven to 425˚ F.
  2. Sauté bacon in a skillet; when fully cooked, remove bacon and reserve half of the drippings in skillet.
  3. Add mushrooms to skillet and cook for 3 - 5 minutes until tender. Add leeks and cook for an additional 3 - 5 minutes. Return bacon to skillet, season mixture with thyme, nutmeg, chives, salt and pepper and remove from heat.
  4. Vigorously beat eggs; beat in cream and milk.
  5. Layer grated Grand Cru® Surchoix and bacon mixture onto crust; pour egg mixture over top.
  6. Bake quiche for 10 minutes. Reduce oven temperature to 350˚ F and bake for an additional 30 - 40 minutes, or until egg mixture is set.
  7. Remove quiche from oven and allow to cool at least 1 hour before serving.
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