• chefcarlin

Favorite Foods

I have so many! Our menu varies wildly. Something husband and I both enjoy is quiche. A perfect dinner and also a perfect next day breakfast.

Tuesday's dinner quiche was Bacon Leek. I have no idea where I got the recipe, it's been in my software for years and when I reviewed the recipe I discovered some missing pieces.

After dinner, which was great, I decided to edit the recipe so I could make it again.


Leek and Bacon Quiche serves 4 to 6


1 pie crust (9 inch), I use recipe from Art of the Pie

1/2 pound bacon, thick sliced, diced

2 leeks, sliced thin

3 large eggs

1 cup cream

pepper

1 1/2 cups Gruyere cheese, grated (could also use Swiss)


  1. Preheat oven to 375. Blind bake crust 15 minutes.

  2. In large skillet, cook bacon until crisp. Transfer to paper towels to drain.

  3. Pour off all but 1 tablespoon of fat from skillet. Add leeks and cook until softened, but not brown, about 7 minutes.

  4. Add to bacon. Season with pepper.

  5. In medium bowl combine eggs and cream, season with salt (go light on salt) and pepper.

  6. Sprinkle 1 cup of cheese in pie shell, top with bacon and leeks. Sprinkle with remaining cheese.

  7. Bake 30 minutes until set. Cover with foil if top browning too quickly. Transfer to rack and rest 10 minutes.




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