Saturday, November 1, 2008
Leek and Bacon Quiche
This is my favorite quiche recipe. The original recipe, by Cooking Light, has no cheese in it, so it's a great candidate for gluten and casein free version of quiche. If you make it with a no roll pie crust recipe, it takes less than an hour to prepare, bake and serve. I served this quiche with a salad, Pumpkin Cornbread Muffins and Sugar Cookies for a light lunch.
1 recipe No Roll Pie Crust
6 - 8 slices bacon
3 large leeks, white and pale green parts only
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup rice milk
Preheat oven to 400 degrees.
Prepare your pie crust and bake it for about 10 minutes, or until the edge is lightly browned. Remove from oven and set aside.
Cook bacon in a large skillet until crisp. Lay on paper towels, keeping the bacon fat in the skillet (or drain the bacon fat and add 2 tbsp. olive oil to the pan). While the bacon is cooking, split the leeks in half lengthwise and wash them. Thinly slice the leeks, then add them to the skillet. Sprinkle with a little salt and pepper and toss. Cover and cook the leeks on low heat for about 20 minutes, or until they are soft, stirring occasionally. Remove from heat.
Chop the bacon and place on the bottom of the pre-baked pie crust. Arrange leek mixture over the bacon. In a bowl, whisk together the eggs, salt, pepper and rice milk. Pour over the leeks in the pie crust. Bake for 25 - 30 minutes or until the quiche is puffed and golden and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.