Mom’s Quiche 

  • 150 grams flour
  • tiny pinch of salt  
  • 10 tablespoons butter
  • approximately 4 tablespoons of ice water
  • 3-4 slices of bacon chopped
  • 2 leeks
  • 4 eggs
  • 1 cup of cream and milk (you can use heavy or whipping cream)
  • a bunch of grated gruyere


  • Make the crust. Put the flour, salt and chopped butter in the food processor. Mix together by pressing the pulse button as little as possible. Repeat about 10-15 times until you have lima beans of butter wrapped in flour. Then add some of the water. Do more pulsing. Stop and add a tiny bit more water. 
  • The dough is ready when you see tiny quarter inch balls. 
  • Dump on Saran Wrap and mush into a disk. Let rest in the fridge for at least an hour. 
  • Roll out dough. Bake for 25 minutes on 375, with . Let it sit out after baking and when it’s room temperature or close, you can fill it. 
  • Sauté the bacon. Remove excess fat and continue to cook until done. Finish the bacon and put on a towel. 
  • Sauté the chopped leaks in the same pan. No reason to completely brown but let them get cooked. Then, turn off flame. Leave leeks in the pot to keep cooking. 
  • Chop cheese. 
  • In a bowl, put the four eggs. Mix. Add about 1/2 cup of cream and about 1/2 cup of milk. Mix. Add the bacon, leeks and cheese, mix. Put it in the crust. 
  • Bake at 375 for 40-50 minutes.