| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | Eggs, Ed’s made, Posted to n | 1 | Servings |
INGREDIENTS
| 1 | md | Leek, sliced very thinly |
| 6 | sl | Bacon, Microwaved Crisp |
| 1 | Clove Garlic, minced | |
| 2 | lg | Eggs |
| 1/4 | c | Half & half |
| 1 | c | Sour cream (small container) |
| 3/4 | c | Cheese (Swiss or Gruyere or both), grated |
| 1 | ds | FRESHLY ground nutmeg |
| 1 | 9 inch pie shell |
INSTRUCTIONS
Preheat oven to 375° F Prebake pie shell 8 minutes. Dock pie shell and fill with pie weights or beans in foil. Very lightly sauté leek. Or, as I like - use it raw, the flavor is great. Sprinkle the leek and crumbled bacon on the bottom of the pie shell. Whisk all other ingredients together in a large bowl and pour over the leek and bacon. Bake 30 minutes or until crust is brown and center of the quiche is almost set. Allow to stand a few minutes and serve warm or allow to cool to room temperature. Notes: After cooling the quiche can be refrigerated overnight and wrmed up in the morning. Wonderful for a Sunday Brunch. Recipe by: Karen Van Staveren Posted to MC-Recipe Digest V1 #595 by Ed Reinhardt <edr@gate.net> on May 5, 1997
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