Easy Quiche Lorraine & Olive Oil Pie Crust

Perfect for breakfast, brunch, or dinner, this Quiche Lorraine recipe has the best filling of crispy bacon, leeks, and cheese in a flaky olive oil pie crust. It’s low carb, easy to make, and a comfort food at its finest!

November’s harvest has an abundance of crisp vegetables such as chard, cauliflower, white cabbage, chicory, onions, beets, beans, lettuce, endive, potatoes, turnips, spinach, artichokes, pumpkin, and celery. And with the apple orchards only a short drive away, don’t forget to pick up some figs, pineapple, pears, persimmons, and chestnuts on your way home! But this month, we’re focusing on one nutrient-dense ingredient in particular: Leeks.

Leeks are rich in flavonoids, especially one known as kaempferol. Flavonoids are antioxidants that possess anti-inflammatory, anti-cancer, and anti-diabetic properties. This tasty onion substitute is an excellent source of Vitamin K, which may reduce the risk of osteoporosis, as well as carotenoids that may reduce the risk of cataracts and age-related macular degeneration in the eyes. 

Easy Quiche Lorraine & Olive Oil Pie Crust

Servings: 6-8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


For the Quiche:

  • 12 oz. Bacon, sugar-free, chopped into small pieces
  • 1 large Leek, washed and thinly sliced 
  • 6 oz. Gruyere Cheese, shredded
  • 6 large Eggs
  • 1 cup Kefir
  • 1 Tbsp. Extra Virgin Olive Oil
  • ½ tsp. Salt
  • ½ tsp. Black Pepper

For the Crust:

  • 1¾ cups All-Purpose Flour
  • 6-8 Tbsp. Water, ice cold
  • One-third cup Extra Virgin Olive Oil
  • 1 Egg Yolk
  • ½ tsp. Salt


For the Crust:

  1. Preheat oven to 375°F.
  2. Pulse all ingredients together until well combined, or knead together on a clean surface. Dough should be smooth and pliable; add ice cold water until you reach this texture. 
  3. Wrap tightly in plastic wrap to rest in the fridge for 20 minutes. 
  4. Roll out the dough in-between two pieces of parchment paper to ¼”– one-eighth inch thick. 
  5. Transfer to a lightly greased/lined pie pan. Crimp the edges. Bake for 30 minutes with dry beans filled in the center to keep it from puffing up (or press down with a fork). 

For the Quiche:

  1. In a deep saucepan over medium high heat, add the olive oil to warm up for 1 minute. 
  2. Add in the thinly sliced leeks and chopped bacon. Sauté for 6-10 minutes, until bacon is fully cooked, and leeks are tender. 
  3. In the meantime, whisk together the eggs, kefir, salt, and black pepper in a large bowl. 
  4. Add in the sautéed leeks and bacon bits. Stir in the gruyere cheese last. 
  5. Pour the mixture into the baked pie crust. (Optional: top with more shredded cheese.)
  6. Bake for 30 minutes. Let cool for 10-15 minutes prior to serving. Enjoy warm!

Now that you’ve mastered the art of cooking with spinach and artichoke hearts, it’s time to grab our forks and enjoy the seasonal comforts of the fall harvest!


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