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Leek Tart

A quick and creamy delight featuring tender leeks and crispy bacon in a flaky pie crust, perfect for brunch or a light dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Brunch, Light Dinner
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces leeks, cleaned and sliced
  • 4 slices bacon, chopped Cook until crispy
  • 1 cup Gruyère cheese, grated Can substitute with sharp cheddar for a kick
  • 1 pie crust pie crust (store-bought or homemade) Homemade is recommended for best flavor
  • 3 large eggs
  • 1 cup heavy cream Can be replaced with half-and-half for a lighter version
  • Salt and pepper to taste
  • Chives for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and drain on paper towels.
  3. In the same skillet, add the sliced leeks and cook until softened, about 5 minutes.
  4. In a large bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
  5. Spread the cooked leeks and bacon evenly in the pie crust.
  6. Pour the egg and cream mixture over the top, then sprinkle with grated Gruyère cheese.
  7. Bake in the preheated oven for 30-35 minutes, or until the tart is set and golden.
  8. Allow to cool slightly, garnish with chives if desired, and serve warm or at room temperature.

Notes

Store leftover Leek Tart in the fridge for about 3-4 days. Freeze for up to a month if needed, thaw in the fridge before reheating. Reheat in the oven to maintain the crispy crust.