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Bacon and Leek Quiche

Bacon and Leek Quiche

Bake a delicious breakfast pie for your family this morning.

Gluten Free:
Serving Size:
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Meal Occasion:
Breakfast , Lunch
Level of Difficulty:
Rate this recipe: Rating: 3 (7 votes cast)


This recipe is recommended for 6 servings
  • 1 (9-inch) ready-to-bake pie crust in pan
  • 4 large eggs
  • 1 medium leek
  • 1/2 cup sour cream
  • 6 slices HORMEL® Fully Cooked Bacon, cut into 1-inch pieces


  1. Heat oven to 375ºF.
  2. Prick bottom and side of pie crust with fork to prevent shrinking.
  3. In bowl, whisk eggs until frothy. With pastry brush, spread small amount of egg evenly over pie crust. Bake 6 minutes; cool.
  4. Meanwhile, wash and trim root end from leek. Slice white and very light green part into very thin rings.
  5. Stir leek, sour cream and bacon into remaining eggs in bowl. Spread egg mixture in crust.
  6. Bake quiche 20 minutes or until eggs are no longer runny and top is nicely browned.