Bacon, Leek, and Tomato Quiche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Spread leek and bacon over bottoms of two baked & cooled pie crusts. Set aside.
  • In bowl, beat eggs and whisk in evaporated milk, set aside.
  • 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.
  • 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).
  • Pour an equal amount into each pie crust.
  • Wrap foil loosely around crust to prevent it from overcooking. Try not to let the foil touch the filling.
  • Bake quiches for about 30 minutes, then remove from oven and arrange tomato wedges around the edges.
  • Return to oven and finish baking, about 5-10 minutes, or until knife inserted near center comes out clean.
  • Cool slightly before serving.
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