Open Quiche (with Leek, Bacon and Potato) Recipe

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3 votes | 1905 views

Some people, sometimes rightly, complain that quiches, for all their quality, are a bit heavy because of the pastry. I sometimes cook them without pastry, calling them “open Quiche”. They are simple to make and are welcome by foodies with an allergy to flour.

Here is the simple one I made for the Missus last night a very cold night!)

Prep time:
Cook time:
Servings: 2^4


Cost per serving $0.58 view details
  • Eggs: 3 large
  • Fresh Cream: 400 cc (2 cups)
  • Fresh leek: one large, chopped.
  • Potato: 1 medium-large
  • Bacon: 2 large rashers, cut in 1 cm-thin strips
  • Lemon juice: 1 teaspoon
  • Grated parmesan cheese: 1 large tablespoon
  • Butter: 50 g for frying vegetables + enough to coat inside of oven dish
  • Salt ( as little as possible), pepper, nutmeg, thyme, laurel and anything else you wish according to your preferences.


  1. -Bring a pan full of salted water to boil, drop all the chopped leek in and boil for a couple of minutes. Take out and plunge the leek into cold water. Let cool, then drain, and put them aside in draining dish to allow any excess water to go away. This will take care of the leek’s astringency and make it softer. If too wet, press water out before adding them to the quiche.
  2. -Boil potato to 80%, plunge in cold water (this way, it will not break or disappear inside the quiche), peel and cut into 1 cm square cubes. Put aside.
  3. -Dry-fry (that is, do not add any oil) bacon until the colour has changed. Put aside.
  4. -In same fry-pan, to preserve the juices left by the bacon, drop 50 g of butter and lightly sautee the leeks and potato for a couple of minutes. Put aside.
  5. -Pre-heat oven to 180 degrees Celsius (about 360 degrees F).
  6. -In a bowl drop the leek, bacon and potato, season with lemon juice, a little salt, plenty of pepper and spices and mix well.
  7. -In another bowl break the eggs and beat them into an omelette. Add fresh cream and mix well. Add a little salt, pepper and spices according to taste. Last parmesan cheese. Mix and check taste.
  8. -Butter the inside of a large shallow oven dish (glass is best as you can see the inside cooking). Spread the bacon, potato and leek mix over the bottom. Pour in the omelette over the whole. Check and arrange the heavier food inside the omelette with a fork for more evenness.
  9. -Cook for about 40 minutes.
  10. Serve hot. You should be able to cut it and transfer it easily if you have buttered the dish properly. Serve with a fresh salad and a light red wine or real ale!
  11. Enjoy!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 150g
Recipe makes 2 servings
Calories 351  
Calories from Fat 267 76%
Total Fat 30.14g 38%
Saturated Fat 16.39g 66%
Trans Fat 0.0g  
Cholesterol 160mg 53%
Sodium 303mg 13%
Potassium 414mg 12%
Total Carbs 14.84g 4%
Dietary Fiber 1.8g 6%
Sugars 0.93g 1%
Protein 6.45g 10%
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  • Frank Fariello
    Mmmm! With or without a crust this would be divine!
    I've cooked/tasted this recipe!
    • Stacey Maupin Torres
      As a rule, I am not a quiche lover; not big on eggs, but this recipe sounds very tasty. Would be nice any time of the day!


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