Start to finish: 1 hour and 30 minutes
2 packages applewood smoked bacon
8 ounces Gruyère cheese, shredded
1 cup half and half
salt and pepper, to taste
2 store bought pie dough crusts
Preheat oven to 400 F and liberally butter two cast iron skillets. Unroll pie dough, lightly press into the skillet and prick the bottom of the crust with a fork.
Slice bacon into small strips and cook in a large skillet over medium-low heat until crispy. While that’s cooking, slice the bottom white section of the leeks into thin, half moons. Remove bacon and let drain on a layer of paper towels. Reserve two tablespoons of the bacon grease and sauté the leeks for three minutes, until slightly softened.
In a large bowl or blender, beat together eggs, half and half and salt and pepper.
Sprinkle bacon, leeks and cheese into each skillet and top with egg mixture.
Bake for 45 minutes, or until a knife inserted in the center comes out clean.
Let cool five minutes and then cut into slices.
The night before, assemble each quiche, pop in the fridge and bake in the morning. If you’re prepping more in advance, instead of cast iron, opt for foil pie pans. Make as directed above and then cover in plastic wrap and freeze until you need a no-fuss breakfast. Straight from the freezer, unwrap plastic wrap, cover with foil and reheat at 350 F for one hour.