Real men love quiche. For breakfast, lunch, and dinner. Reason #213987 why I love my husband: he requests quiche. I love making it because it really works for any meal. And there’s leftovers that are still quite tasty, especially for an egg dish.
And I must add, bacon and leeks are the perfect quiche combo!
-4-6 Slices of Thick Peppered Bacon
-2 Leeks, Sliced and then cut in half
-6 Large Eggs, Beaten
-1 Cup Heavy Cream
-1/2 Cup Milk
-1 Pie Crust
Bake your pie crust- as usual I was lazy and used a refrigerated one.
Fry up ‘yer bacon!
Get it nice and crispy. No one likes soggy bacon.
Sprinkle bacon, leeks, and provolone on top. They’ll sink in a little.
Bake for 35-45 minutes at 375F until top is deep golden on edges and doesn’t jiggle.