BLT (Bacon, Leek, and Tomato) Quiche + a Quick Quiche Cheat Sheet

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I have been wanting to do something different for breakfast lately but Kevin, bless his heart, has taken over the chore of making breakfast on the weekends and he leaves too early in the morning to make breakfast through the week. It is not that I don’t love his breakfasts, it is just, well……it is “Man food”. You know what I  mean? Pure, simple, straight to the point. Eggs with sausage, hash browns, and toast. 
I have tried doing BFD (breakfast for dinner) but he hasn’t been real thrilled with that idea. So I decided I had to put my foot down and tell him that I was making something with veggies in it for breakfast. I did add the footnote that there would be bacon in it. I mean bacon, eggs, cheese? How can that be wrong? Right?
He also went along with it because I had picked up leeks for a recipe I made a few days ago and he hates wasting food even more than me. So when I said it was a  great way to use the leeks up he was on board.
When I was buzzing through the grocery store the grape tomatoes looked great so I new exactly what I wanted to do. Bacon, leek, and tomato, yummmm!!

I love quiche. My Mom used to make them when I was little. Although back in the day they sold quiche mix in cartons right along with the Egg Beaters. How simple could that be? Frozen pie crust, carton of quiche mix, hot oven, BOOM, breakfast! But seriously making quiche is so ding dang simple there is no reason to not give it a try. I will have a handy little “Quiche Cheat Sheet” after the recipe.
BLT (Bacon, Leek, and Tomato) Quiche
1 large leek, root end and dark green leaves cut off, cut in half lengthwise, then sliced into half moons
1 handful gape tomatoes, halved
4 slices thick cut smoky bacon, chopped
1 teaspoon garlic powder
1 cup Swiss cheese, shredded
3 eggs
Kosher salt and cracked pepper
1 1/4 cup fat free evaporated milk
Pie dough (handmade or store bought)
Preheat the oven to 350 degrees F.
Place the pie dough in a 9 inch pie plate and crimp the edges, chill for 30 minutes. Line with foil or parchment paper and fill with pie weights (can use dried beans if you do not have pie weights). Bake about 20 minutes, remove the foil and weights and continue to bake another 5 to 10 minutes, or until lightly golden brown. Allow to cool.
Place the chopped leek into a large bowl filled with cold water. Swish them carefully and allow them to sit a few minutes to release the dirt and grit that is between the leaves. Scoop out with your hands and lay them on a clean kitchen towel. Roll the towel and squeeze the moisture out. Set aside.
Meanwhile cook the bacon in a large skillet over medium-high heat. Once bacon has rendered its fat and begun to crisp slightly, remove it with a slotted spoon and place on a paper towel to drain. Reduce the heat to medium. Add the leeks and saute being careful to not brown the leeks. Once the leeks begin to soften add the halved tomatoes and cook for a couple of minutes to let the tomatoes release some of their juices. Remove from heat.
In a bowl combine the eggs, garlic powder, salt and pepper, and evaporated milk. Whisk until completely blended. 
Spoon the leeks and tomatoes into the pie crust and sprinkle with the cheese. Pour the egg mixture over the top and bake on a baking sheet for 40 to 50 minutes or until the filling is set. Allow to cool 20 minutes before serving.
ENJOY!!
Easy Quiche Cheat Sheet
Make Your Crust
Preheat the oven to 350 degrees F.
Place the pie dough in a 9 inch pie plate and crimp the edges, chill for 30 minutes. Line with foil or parchment paper and fill with pie weights (can use dried beans if you do not have pie weights). Bake about 20 minutes, remove the foil and weights and continue to bake another 5 to 10 minutes, or until lightly golden brown. Allow to cool.

Choose Your Veggies
1/2 to 1 cup of up to 3 of the following veggies;
Roasted Asparagus           
Roasted or Steamed Broccoli     
Shredded Potatoes, sauteed     
Cherry or Grape Tomatoes, halved
Green Peppers, chopped and sauteed
Mushrooms, sliced and sauteed
Onions or Shallots, sliced or chopped and sauteed  
Green Onions, chopped
Jarred Roasted Red Pepper, chopped
Spinach, chopped and sauteed (or frozen chopped spinach, thawed and drained)
Frozen peas, thawed
Meat
1/2 cup of up to 2 of the following meats;
Bacon, chopped and cooked
Sausage, cooked and crumbled
Ham, chopped
Shredded chicken
Crab, picked clean
Now Some Cheese
Up to 1 cup of the following cheeses, crumbled or shredded;
Swiss
Gruyere
Fontina
Provolone
Gouda
Brie
Mozzarella
Goat Cheese
Cheddar
Jack or Pepper Jack
Feta
Parmesan
Now Let’s Make Some Quiche
Whisk 3 eggs, salt, pepper, and 1 1/4 cups heavy cream, half and half, milk, or evaporated milk in a  large bowl. Stir in 1 to 2 tablespoons chopped fresh herbs (if desired), seasoning such as chili powder, garlic powder, paprika, grated lemon zest (would be awesome with a crab quiche). 
Spread the vegetable/cheese mixture on the bottom of the prepared pie crust and pour the egg mixture on top. Bake until the filling is set, 40 to 50 minutes. Let cool 20 minutes before serving.

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

6 responses »

  1. Wow, your food looks wonderful. I found you on Carole's Chatter. It's 11:44pm and my mouth is watering just reading about this. Thank you for sharing your delicious food. Time for a "BLT."Jeff

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