Cheddar, Leek and Broccoli Quiche |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Ingredients:
1 pound(s) thickly sliced bacon, cut into 1/2-inch dice |
2 large leeks, white and light green parts only, sliced in thin rounds |
6-8 scallions, thinly sliced |
sea salt and freshly ground pepper |
3 cup(s) steamed, chopped broccoli, drained well |
8 ounce(s) reserve cheddar, shredded |
2 baked 10-inch pie crusts |
4 large eggs |
2 large egg yolks |
2 1/2 cup(s) heavy cream or half-and-half |
1 teaspoon(s) paprika |
Directions:
1. Preheat oven to 375°. Cook bacon in large skillet over medium high heat until crispy, about 7 minutes. Drain bacon, leaving 1 tablespoon of fat in pan. Add leeks and scallions to skillet, season with salt and pepper and cook over medium heat until leeks are softened but not browned, about 5 minutes. Stir in broccoli and transfer to a bowl; let cool. Stir in bacon and cheese.
2. Spoon bacon-and-veggie filling into pie crusts. Whisk eggs with egg yolks and heavy cream. Season with salt and pepper; add paprika. Pour custard into crusts and bake for about 30 minutes. Rotate halfway through for even baking, until golden brown on top. Transfer quiches to a rack and cool for 15 minutes. Cut into wedges and serve.
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