BLT Quiche

By the time this is printed, the local tomatoes will be plentiful! Our favorites are the heirloom varieties from Halas Farm in Danbury. My favorite way to enjoy them is with a little mayo, salt, and pepper on homemade sourdough toast.

By Julianne Parkis

If you want to cook with these local gems, you should try this recipe for BLT Quiche. The recipe doubles well, and you might need two if you have more than three people, as everyone tends to ask for seconds! The quiche makes 6 slices and pairs very well with a light salad for a complete meal.

BLT Quiche


9” pie crust

6 slices bacon, chopped
1 shallot, minced
1-2 leeks, white and light green parts, sliced thin

5 pasture-raised eggs
1-1/4 cups cream or whole milk (preferably cream)
Salt and pepper to taste
1 cup shredded cheese of your choice

1/4 cup Parmigiano-Reggiano, grated
1-2 tomatoes, cut into 1/4-inch slices


  1. Roll out pie crust (fresh or frozen) into a 9” pie plate. Using a fork, make holes all around the crust. With pie weights or parchment paper and dried beans, par-bake the crust at 375 degrees for 8-10 minutes (golden color).
  2. In a cast iron or stainless-steel pan, cook the bacon until crispy. Pull the bacon out to a paper bowl-lined plate, reserving the fat in the pan. 
  3. Sauté shallot and leeks in the same pan until tender.
  4. Whisk eggs with cream or whole milk. Season with salt, pepper, and any other seasonings that you like (white pepper, herbs de Provence, hot sauce…). 
  5. Add bacon, shallots, and leeks to the prepared crust, then the shredded cheese.
  6. Pour the custard on top of the fillings. Finish with tomato slices and Parmigiano-Reggiano on top. 
  7. Bake at 375 degrees until cooked through, about 40 minutes.