Leek and Bacon Crustless Quiche

Instructions

1. Prepare the baking dish
   Preheat the oven to 375°F (190°C). Butter a 9-inch pie dish or quiche pan thoroughly to prevent sticking.
2. Cook the bacon
   In a large skillet over medium heat, cook the chopped bacon until crisp, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels, reserving 1 tablespoon of bacon fat in the pan.
3. Sauté the leeks
   Add the sliced leeks to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until soft and translucent, about 5-6 minutes. Remove from heat and let cool slightly.
4. Prepare the egg mixture
   In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in 1 cup of the Gruyère cheese, Parmesan cheese, thyme, nutmeg, salt, and pepper.
5. Assemble the quiche
   Scatter the cooked bacon and sautéed leeks evenly across the bottom of the prepared dish. Pour the egg mixture over the top, ensuring everything is evenly distributed. Sprinkle the remaining 1/2 cup of Gruyère on top.
6. Bake the quiche
   Place the dish on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 30-35 minutes, or until the quiche is set in the center and golden brown on top. The center should be just slightly jiggly.
7. Rest and serve
   Remove from the oven and let rest for 10 minutes before slicing. This allows the quiche to set fully and makes it easier to cut clean slices. Serve warm or at room temperature.