Bacon and Leek Crustless Quiche

Bacon and Leek Crustless Quiche

By Jillian Bedell

The place I keep coming back to right now in memories and daydreams is New York, though the times shift between 1996 and 2004. By the end of that period I was oppressed by the grotesque bodies and the low and constant din of machinery all around. At the beginning of the era I was still a teenager drawn to the city, which was exotic and familiar all at once. My best friend was at NYU, while I was north in starchy, conventional Boston.

Angela, when I visited, showed me downtown, which was everything I’d read about, and more. I can still smell the tangy bodegas and East Village studios, and feel the fear of riding the unpredictable subway, like rotting armor, that carried us up to The Cloisters overlooking the river, and into other worlds that were not connected by the streets above. It was never then a whole place, but a suite of vignettes where I found myself living a surreal life I always wanted, though I never stayed for long.


  • 1/2 lb thick-cut bacon, sliced into 1-inch pieces
  • 2 leeks, thinly sliced
  • 2 big Brussels sprouts, thinly sliced
  • 1/4 cup kale, thinly sliced
  • 4 eggs
  • 1 egg yolk
  • 1 cup half and half
  • 1/2 cup whole milk
  • 1 cup gruyere cheese, grated
  • 1/2 tablespoon butter
Read the whole recipe on From Away