BLTs are one of my summer favorites. A classic combination that’s easy to put together – how can you go wrong?
This recipe is not at all complicated, but it does take time to cook. It’s one of those you want to make on Saturday afternoon for Sunday brunch, because it’s even better the next day. However, this recipe is an anytime meal good for breakfast, brunch, lunch, or dinner (BBLD).
My favorite part of this BLT quiche are the big, beautiful slices of tomato. There’s just nothing better than a fresh, local tomato in the summertime. Yes, BLTs are traditionally with lettuce, but trust me the leeks are an amazing flavor addition to this quiche.
The crust is definitely an unsung hero here as well. It’s every bit as sturdy, crispy, and buttery as a traditional high-carb crust.
For the crust, add the coconut flour, eggs, salt, EVOO, and butter to a food processor. Pulse the mixture until pea-sized balls form and turn the mixture out into your pie plate. Begin pressing the crust evenly into the bottom and up the sides of the dish.
For the filling, begin by browning the diced bacon in a llarge cast iron skillet. Remove the bacon from the pan, place it on a paper towel, and leave the fat in the pan.
Dice the leek (white and light green parts only) and add it to a small bowl of water. This helps get the grit and dirt out of the crevasses of the leek. shake out the pieces with your fingertips, and lift them out with your hands to a towel to dry them off. *NOTE: if you try to strain them through a colander the grit will follow. Just take my advice and lift them out of the water.
Soften the leeks in the same pan with the bacon fat. Season lightly with salt and pepper, and saute for about 5-7 minutes or until softened. Set them aside and let them cool.
For the wet mixture, whisk together the eggs, yolk, cream, salt and pepper in a medium bowl. Gently fold in the cooled bacon and leeks, then pour the wet mixture into your prepared crust.
Dot the top with bleu cheese crumbles, and gently lay the sliced tomatoes over top. *NOTE: The bleu cheese really is a revelation in this quiche, but if it’s not your thing you can replace it with any cheese you like – mozzarella, parmesan, swiss, etc.
Bake the quiche at 375 for about 55 minutes to one hour. The top of the quiche will be golden, and the center will be just set.
Let the quiche stand for at least 20 minutes before serving (if serving warm). If you’re making this ahead of time, let it cool completely to room temperature then place it in the fridge until you’re ready to eat.
The crust is golden, crispy, and slightly sweet which perfectly holds the creamy filling. The bacon adds a slightly salty flavor which perfectly balances the tangy, yet sweet bleu cheese and fresh tomato.
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Bacon Leek & Tomato (BLT) Quiche (THM S)
Credit: Erin Murray, My Fling with Food
- Preheat oven to 375.
- Combine ingredients for the crust in a food processor, and pulse until pea-sized balls form. Turn the mixture out into your pie plate, and press the crust evenly into the bottom and up the sides of the plate.
- For the filling, brown the bacon in a large cast iron skillet and remove to a paper towel to drain the fat. In the same pan, brown the leeks with a dash of salt and pepper.
- In a medium-sized bowl, whisk together the eggs and yolk, cream, salt and pepper. Gently fold in the cooled bacon and leeks and pour the mixture into the prepared crust.
- Dot the top with bleu cheese crumbles, or whichever cheese of your choosing, then gently lay the sliced tomatoes over top.
- Bake the quiche at 375 for about 1 hour. When it’s done, the top will be golden and the filling will be just set in the middle.
- Let stand for about 20 minutes before slicing. If serving the next day, cool completely to room temperature, cover, then place in the fridge overnight.