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Add a photoServings: 1
Ingredients
- 1 med Leek, sliced very thinly
- 6 slc Bacon, Microwaved Crisp
- 1 x Clove Garlic, chopped
- 2 lrg Large eggs
- 1/4 c. Half & half
- 1 c. Lowfat sour cream (small container)
- 3/4 c. Cheese (Swiss or possibly Gruyere or possibly both), grated
- 1 dsh FRESHLY grnd nutmeg
- 1 x 9 inch pie shell
Directions
- Preheat oven to 375 F Prebake pie shell 8 min. Dock pie shell and fill with pie weights or possibly beans in foil. Very lightly saute/fry leek. Or possibly, 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 remaining ingredients together in a large bowl and pour over the leek and bacon.
- Bake 30 min or possibly till crust is brown and center of the quiche is almost set.
- Allow to stand a few min and serve hot or possibly allow to cold to room temperature.
- Notes: After cooling the quiche can be refrigerated overnight and wrmed up in the morning. Wonderful for a Sunday Brunch.
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