Salty bacon, buttery leek and fire-roasted tomatoes topped off with savory cheese...this is one finger-lickin' quiche!
I've come to realize something. Most people love a good quiche but rarely make it themselves. Why is that? It looks too time-consuming? Too difficult? They don't own an official "quiche pan" and think they can't make quiche without it? Whatever the reason, it's time to de-bunk a few myths.
1) Prep time is like 10 minutes max. That = quick!
2) You slap down some premade Pillsbury pie crust (p-p-p...it's all about the "p's", baby), chop up a leek, fry a little bacon, beat a few eggs, open up a can of tomatoes, shred a little cheese, and slide it in the oven. That = easy!
3) Everyone owns a pie pan. That = you can make quiche, too!
So all that = quick, easy and accessible. And did I already mention this is a BLT-packed quiche?
Let's not waste any more time!
Preheat the oven to 325ºF. Dice the bacon and fry until crispy.
While the bacon is cooking, melt the butter in another skillet over medium-high heat and cook until softened, about 5-7 minutes.
Combine the eggs, milk, salt and pepper in a mixing bowl and beat with a whisk until combined.
Lay one Pillsbury pie crust in the bottom of a quiche or pie pan.
Put the leek, bacon and fire-roasted tomatoes in the pie shell.
Pour the egg mixture over it.
Top with the shredded cheese. You can use any flavorful cheese of your choice.
Bake for 35-45 minutes or until the center of the quiche is firm to the touch. Let cool for 5 minutes before serving.
Slice and enjoy!
Come check out Kimberly's recipe blog, The Daring Gourmet, for more great eats!