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Bacon and goat cheese quiche is where brunch meets indulgence. Flaky crust, crispy bacon, sweet leeks, and tangy goat cheese baked into a silky custard. Fancy enough for guests, easy enough for any day, and it freezes like a dream!
Serve this quiche for brunch, lunch, or a casual dinner, it never disappoints. With its rich, savory filling and flaky crust, it’s the kind of dish that feels fancy but takes minimal effort. Plus, leftovers reheat beautifully, so you can enjoy a slice anytime!
Here is Why This Recipe Works
Buttery, Flaky Crust: Homemade pastry with a touch of thyme? Yes, please. This crust is sturdy enough to hold all that creamy filling but still melts in your mouth.
Bacon + Goat Cheese = Flavor: Salty, crispy bacon meets tangy, creamy goat cheese for a combo that practically begs to be devoured.
Works for Any Meal: Brunch, lunch, or a casual dinner. This quiche fits the bill. Serve it warm, at room temp, or straight from the fridge.
Make-Ahead Friendly: Bake it now, enjoy it later! It keeps well in the fridge for days and freezes like a dream.
The Ingredients
Meat: Bacon
Produce: Leeks
Fridge: Butter, eggs, whole milk, goat cheese, heavy cream
Pantry: All-purpose flour, salt, dried thyme
Variations
Caramelized Onion and Goat Cheese Quiche: Swap the leeks for caramelized onions and add a handful of shredded Gruyère.
Mushroom & Spinach Quiche: Skip the bacon and add sautéed mushrooms and spinach.
Salmon & Dill Quiche: Replace the bacon with smoked salmon and stir in fresh dill for a lighter, elegant take.
Recipe Tips
- Keep the butter cold for a flaky crust. If it starts to soften, pop the dough in the fridge for a few minutes before rolling it out.
- Chilling the crust before baking helps prevent shrinkage and keeps it from slumping in the pan.
- Placing the quiche on a baking sheet makes it easier to transfer and catches any spills.
- A gentle 325°F bake helps the filling set without overcooking, so you get that perfect creamy texture.
- Let it cool before slicing. The center will continue to firm up as it rests. Slice too soon, and you’ll have a runny mess.
Storage
Refrigerate: Let the quiche cool completely before covering it tightly with plastic wrap or storing it in an airtight container. It will keep in the fridge for up to 3 days.
Freeze: To freeze, place the cooled quiche on a baking sheet and freeze until solid. Then, wrap it tightly in plastic wrap and foil or place it in a freezer-safe bag. It will stay fresh for 3 to 4 months. Thaw overnight in the fridge.
Reheat: Cover the quiche loosely with foil and warm it in a 350°F oven for 15–20 minutes, or until heated through. Optionally, zap it in the microwave in 30-second bursts.
Bacon and Leek Quiche with Goat Cheese
Bacon and goat cheese quiche is the perfect mix of effortless and elegant. With a flaky crust, creamy filling, and rich flavor, it works for any meal and stores beautifully. Make it once, and you’ll want it on repeat!
Try these Quiche Recipes:
- Tomato Quiche with Goat Cheese
- Salmon Quiche with Potato Crust
- Onions and Tomato Quiche
- Alsatian onion tart
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Goat Cheese and Bacon Quiche
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Ingredients
For the Crust:
- 2-½ cups all-purpose flour, 300 grams
- ¾ teaspoon salt
- ½ teaspoon dried thyme
- 1½ sticks cold butter, cut into thin slices
- 1 egg yolk, lightly beaten
- 6-7 tablespoons ice water
For the Filling:
- 8 ounces lean bacon, cut into 1/2-inch pieces
- 2 medium leeks, thinly sliced, white and light green parts only
- 6 whole eggs
- 1-½ cups whole milk
- 10 ounce log of soft goat cheese
- 1 cup heavy cream
Instructions
- For the Pastry Crust: 11-inch tart pan with removable bottom
- In a food processor, add the flour, salt, dried thyme and butter. Pulse the mixture until small pebble-size pieces of butter are visible. Whisk the egg yolk and the cold water together and pulse quickly until the mixture just begins to come together in a ball.
- Transfer the mixture to a lightly floured surface and press into a ball with your hands. Do not knead the pastry dough. Flatten the ball into a smooth disk about 1-½ inches thick and wrap it in plastic wrap. Refrigerate for 20-30 minutes
- Preheat the oven to 350°F
- Remove the chilled pastry dough from the refrigerator and roll into a circle, (about 14-inches). Carefully fit the pastry into a 11-inch removable bottom quiche pan, fitting the dough into the edges of the pan with the back of a curled finger. Trim the dough about 1-inch and fold to the inside, creating a double thickness on the rim. Press and crimp all around the rim of the pan. Poke holes with a fork to the inside bottom and rim and place in the freezer for 30 minutes.
- Spray a piece of foil with non-stick oil and press firmly against the frozen pastry. Fill with pie weights or dry beans. Place on a baking sheet and bake for 10-minutes. Transfer to the workspace and remove the pie weights and foil. If the sides appear to have slumped, press back into shape with the back of a spoon.
- Return the baking sheet with the pastry crust to the oven and bake an additional 6-minutes. Transfer to a wire rack and cool.
- Reduce the oven temperature to 325°F for the Filling:
- In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate to drain. Discard the fat in the skillet, reserving 2 tablespoons of fat in the skillet.
- Add the sliced leeks to the skillet, cook over moderate heat, stirring occasionally, until the leeks are softened, about 5 minutes. Transfer to a bowl and let cool.
- Reserve 2 tablespoons of crisp bacon and add the remainder to the bowl with the leeks, tossing to combine. Spread the bacon-leek mixture into the bottom of the quiche shell, then set the quiche onto a baking sheet.
- In a blender or food processor, combine the eggs, milk and goat cheese, process until well combined. Add the cream and process until smooth. Season lightly with salt and pepper and carefully, pour the custard over the bacon and leeks.
- Sprinkle the top with the reserved bacon, transfer the baking sheet with the quiche to the middle of the oven.
- Bake for about 40 minutes, rotating the sheet halfway through for even baking, until puffed at the edges and lightly browned all over. The center should still be a little jiggly but will firm up as it cools. Transfer the quiches to a rack and let cool for 15 minutes. Remove the outside rim and cut the quiche into slices and serve.
Notes
- For variety try a different type of quiche crust….Quinoa, Black Rice, Polenta or Sweet Potato
- Adding dried or fresh chopped herbs to the pastry during mixing will add an extra burst of flavor to the crust.
- Before baking a pastry shell, prick it with a fork to allow steam to flow through, put the unbaked shell in the freezer for a few minutes, then line it with foil and fill with pastry weights or beans before baking.
- Quiches are egg-based and need a gentle low temperature of 325°F to bake. Remove the quiche from the oven when it is golden brown, firm at the edges and a little jiggly in the center. The quiche will continue to firm up in the center as it cools.
- A cooked quiche can be covered and held in the refrigerator for three days.
- To freeze a cooked quiche set it on a baking sheet and place in the freezer. It will safely keep frozen for 3-4 months. The frozen quiche can then be removed from the baking pan/dish, wrapped in plastic wrap and placed inside a closable plastic bag.
- When ready to serve a frozen quiche, unwrap the quiche, place it inside the original baking pan/dish and thaw overnight in the refrigerator. Cover with foil to keep from over-browning and place in a pre-heated 350°F oven for 15-20 minutes until heated through. It should reach a temperature of 165°F when tested in the center with a thermometer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Just made this quiche but with the quinoa crust, wow it was good!!!
Hi, Josh! So happy you liked this quiche! Great idea with the quinoa crust! Thanks for your feedback ❤️