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A good quiche is all about balance, and this one nails it; crispy bacon, sweet leeks, and tangy goat cheese baked into a custard that’s rich but not heavy. With a flaky crust and freezer-friendly leftovers, it’s a recipe you’ll keep coming back to.
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.
If you’re a spinach fan, our quiche Florentine is another classic worth adding to your lineup.
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: Cold butter is the secret to a flaky crust. If it softens while you work, chill the dough for a few minutes before rolling it out.
Chill before baking: Refrigerating the crust before it goes in the oven helps prevent shrinkage and slumping.
Use a baking sheet: Set the quiche on a sheet pan for easy transfer in and out of the oven—and to catch any drips.
Bake low and slow: A gentle 325°F bake sets the custard without curdling, giving you a creamy, silky texture.
Let it rest before slicing: The filling continues to firm up as it cools. Cut too soon, and you’ll end up with a runny center.
For a lighter twist, check out our quiche with sweet potato crust. It skips the pastry but still bakes up rich and satisfying.
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!
If you love savory pies, try our tomato onion quiche next. It’s another flavor-packed option with a different twist.
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Goat Cheese and Bacon Quiche
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Ingredients
For the Crust:
- 2½ cups all-purpose flour, 300 grams
- ¾ teaspoon salt
- ½ teaspoon dried thyme
- 1½ sticks butter, cold; cut into thin slices
- 1 egg yolk, lightly beaten
- 6 to 7 tablespoons cold water
For the Filling:
- 8 ounces thick-cut bacon, cut into ½ inch pieces
- 2 leeks, thinly sliced, white and light green parts only
- 6 large eggs
- 1½ cups whole milk
- 10 ounce goat cheese, softened
- 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
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 ❤️