Bacon & Leek Quiche

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 9 inch deep dish pie shell, unbaked and chilled
• 3 slices bacon
• 3 leeks, cleaned and sliced thinly (i use the and about 1 to 1-1/2 inch of the green)
• 3 whole eggs, plus
• 1 egg yolk
• 1 egg , slightly beaten
• 1/2 cup half-and-half
• 1/2 cup heavy cream
• 1 cup italian cheese blend (i use sargento's)
• 1/4 teaspoon dried herbes de provence or 1/4 teaspoon dried italian seasoning
• 1/8 teaspoon fresh ground nutmeg, if you don't have fresh,skip it
• paprika, optional

Recipe

• 1 cook bacon until crisp, but do not over cook.
• 2 set aside to drain.
• 3 drain off fat from pan, leaving just a light coating in the pan.
• 4 add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
• 5 set aside to cool.
• 6 preheat oven to 350.
• 7 brush pie crust with the beaten egg .
• 8 finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
• 9 sprinkle the leeks evenly over the bacon.
• 10 sprinkle the cheese evenly over the leeks.
• 11 beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
• 12 slowly pour over the bacon, leek and cheese mixture.
• 13 smush down the cheese that floats to the top to coat with the egg mixture.
• 14 it will settle down while baking.
• 15 sprinkle the top with paprika for a little extra color, if you like.
• 16 bake at 350 for about 35 min, or until knife inserted off center comes out clean.
• 17 let set 30 minutes before cutting.
• 18 this can be served warm, room temperature or cold.
• 19 i have made this for vegetarians without the bacon, and it is still quite good.