Bacon, Leek & Goat Cheese Quiche

I don’t know about you, but without a little protein in my breakfast I’m hungry again in a half hour. If you’re looking for something that’ll fill your belly and somehow leave you wanting more, this is a recipe for you. Now admittedly, it takes a little prep work. A little chopping, a little waiting, a little slicing (you get the idea). But once it's done you'll find yourself thinking "wow, I made this".

THE INGREDIENTS

Hash Brown Crust:
4 slices of thick cut bacon, chopped
4 cups frozen shredded hash browns (about 12 oz.)
1/4 tsp cracked black pepper

Filling:
6 strips of thick cut bacon, chopped
2-3 leeks, thinly sliced
3 large eggs
2 egg yolks
1 cup heavy cream
1/2 cup whole milk
½ tsp cracked black pepper
4 ounces goat cheese
Pinch of nutmeg
Pinch of cayenne pepper

THE STEPS 

1. Preheat the oven to 375°F.
2. Clean the leeks under cold water. Cut off the roots and most of the green area. You’ll want to end up with halfmoons, so slice the leek in half lengthwise, then slice into thin pieces and set aside.
3. Chop up all of the bacon and cook over medium heat in your Stargazer 10.5-inch cast iron skillet until preferred doneness. Transfer to a paper towel lined plate and reserve some of the drippings in the skillet.
4. Add leek slices to the skillet and cook until softened (3-5 minutes), then set aside.
5. While the skillet is warm, add hash browns, a little less than half the bacon and pepper to the remaining bacon grease in your skillet. Stir to combine. Using a spatula or glass cup, evenly press and distribute the mixture so it covers the bottom of the skillet and goes about halfway up the sidewall.
6. Place the skillet into the preheated oven and bake until golden, about 35-40 minutes.
7. In a large bowl, whisk together the eggs, egg yolks, heavy cream, milk and pepper. Hand crumble the goat cheese and set aside.
8. Remove the skillet from the oven. Scatter half of the goat cheese, bacon and leeks over the hash crust. Then pour the egg mixture over it. Finish it off by sprinkling the other remaining ingredients over the top (including the pinch of nutmeg and cayenne pepper!)
9. Return the skillet to the oven and bake until the egg mixture is just set, around 40 minutes. You’ll know the quiche is done when the top starts to lightly brown (the center will be slightly jiggly, but that’s fine!) Allow the quiche to set/solidify for 15-20 minutes before slicing and serving!

Prep Time: 20 min
Cook Time: 1hr 20 min
Serves: 5-6