Bacon, Leek, And Tomato Quiche

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

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 tomato, thinly quartered
• 2 pie crusts, baked and cooled (9-inch )

Recipe

• 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.