| 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
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”