Interested in trying out a new quiche recipe? Our recipe for Tomato Leek Quiche is extremely rich, as it features Cabot Sour Cream, Cabot Vermont Sharp Cheddar, black pepper, heavy cream, and crispy bacon. Honestly, how could you ever go wrong with adding bacon to a quiche? The quiche is also packed with slow-roasted tomatoes and savory leeks. The recipe makes eight servings, and you can serve it for breakfast, brunch, or even for dinner.
A good quiche can really hit the spot. If you’d like to make this quiche for your friends or family, you’ll need to gather up the ingredients for the crust and the quiche. To get started with the crust, you’ll need some flour, salt, Cabot Unsalted Butter, bacon (extra crispy if you can!), sour cream, and cold water. You’ll also need to roast some tomatoes, so make sure to pick up five medium vine-ripened tomatoes, some sugar, salt, black pepper, and olive oil. The quiche is rather straightforward to make too, as you’ll need Cabot Unsalted Butter, leeks, Cabot Sharp Cheddar, eggs, heavy cream, salt and freshly ground black pepper.
Cabot is a cooperative of New York and New England farm families, and we produce a diverse range of award-winning cheeses. We work hard to make sure our customers receive only the best, so we’d love to hear your thoughts about our tomato bacon quiche recipe. Did you like it? Love it? Let us know your opinion by rating and reviewing the recipe after you’ve tried it. We can’t wait to hear from you!
Directions
- SIFTÂ flour and salt into large bowl. Add butter and work in with fingertips until mixture resembles coarse crumbs. Add bacon and toss to combine.
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ADD sour cream to flour mixture and mix with a fork. Add water and mix again until a moist ball of dough is formed.
- PRESSÂ dough into flattened disk, wrap in plastic and refrigerate for 3 to 4 hours.
- PREHEAT oven 300°F. Place wire rack on baking sheet with sides.
- REMOVEÂ stem end and cut tomatoes in half crosswise. Squeeze gently to press out seeds. Place cut-side-up on rack and sprinkle evenly with sugar, salt and pepper. Drizzle with oil.
- BAKE for 2 to 2 ½ hours or until shriveled and much less juicy. Transfer to cutting board, chop and set aside.
- PLACE rack in lower position in oven and increase oven temperature to 350°F.
- MELTÂ butter. Add leeks and cook, in medium skillet over medium heat, stirring, until tender and lightly browned, about 5 minutes. Set aside.
- UNWRAP dough and place on floured work surface. Roll out into 13-inch-diameter circle, about ¼-inch thick.
- TRANSFERÂ dough to 9-inch deep-dish glass pie plate, easing gently into bottom. Fold under and flute top edge (it should be high to contain all of filling).
- DISTRIBUTEÂ cheese evenly over bottom of crust. Top evenly with leeks and tomatoes.
- WHISKÂ eggs in medium bowl until well combined. Whisk in cream, salt and pepper, making sure salt is dissolved. Pour over ingredients in pie plate.
- BAKEÂ quiche on lower rack of oven for 50 to 60 minutes or until set all the way to center. Serve warm.
