Bacon and Leek Quiche
Quiche is perfectly portable, perfectly make-ahead and perfectly delicious. Serve it for breakfast, lunch or even dinner. Bring it to a pot luck or as give as a hostess gift -- who wouldn't love a slice of cheesy goodness?
- Preheat oven to 375 degrees. Unfold crust and roll to 12-inches in diameter. Gently lower into a 9-inch pie plate, taking care not to stretch the dough. Trim edges so it overhangs the rim of the pie plate by one half inch. Fold edges under, and crimp decoratively if desired.
- Prick bottom of crust all over with the tines of a fork. Line crust with foil and fill with dried beans, rice or pie weights. Bake for 25 minutes. Remove from oven, discard foil and set aside. Reduce oven temperature to 350 degrees.
- Meanwhile, prepare leek. Cut off root end, peel away outer leaves. The only part you will be using is the white and light green part so trim any dark green ends. Cut the leek lengthwise and wash all of the sand and grit out of the layers. Slice thinly and set aside.
- Brown turkey bacon in a skillet over medium heat until not quite crisp. Remove from pan, cut into small pieces and set aside. Melt butter in same skillet over medium-low heat, add leeks and sauté until tender, about 5 minutes. Remove from heat.
- Spread mustard on the bottom of the pre-baked pie crust. Fill with cheese, and sprinkle with bacon and leeks. Whisk together eggs, milk, salt and pepper. Pour over cheese mixture in the crust. Return quiche to the oven and bake for 25-30 minutes, or until middle is set and top is puffed and golden. Serve warm or at room temperature.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.