Bacon, Leek, and Tomato Quiche

Absolutely Delicious and slightly less fattening because evaporated skim milk takes the place of the usual cream called for in quiche recipes. The mix of cheddar and swiss goes well with most add-ins such as asparagus, spinach, mushroom, or what-have-you. Have all your ingredients ready to go before you start. prep time does not include pre-baking the pie crusts.

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 2 pies

Ingredients

• 1⁄2 cup leek, quartered lengthwise and chopped
• 1  lb bacon, cooked crisp, drained, and crumbled
• 2  garlic cloves, minced
• 2  teaspoons prepared mustard
• 2  teaspoons Worcestershire sauce
• 1 1⁄2 cups swiss cheese, grated
• 1 1⁄2 cups cheddar cheese, grated
• 8  eggs, beaten
• 2  cups  evaporated skim milk
• 1  large tomatoes, thinly quartered
• 2  pie crusts, baked and cooled (9-inch )

Directions

1. Preheat oven to 350°F.
2. Spread leek and bacon over bottoms of two baked & cooled pie crusts. Set aside.
3. In bowl, beat eggs and whisk in evaporated milk, set aside.
4. In heavy saucepan, melt cheese with mustard, garlic, and worcestershire sauce. Mixture should be completely melted and look like a big glob. Remove from heat.
5. Right away, start to stir in the egg/milk mixture, a little at a time, until smooth (Be patient, this takes a lot of stirring/whisking).
6. Pour an equal amount into each pie crust.
7. Wrap foil loosely around crust to prevent it from overcooking. Try not to let the foil touch the filling.
8. Bake quiches for about 30 minutes, then remove from oven and arrange tomato wedges around the edges.
9. Return to oven and finish baking, about 5-10 minutes, or until knife inserted near center comes out clean.
10. Cool slightly before serving.