BLT Quiche

Salty bacon, buttery leek and fire-roasted tomatoes, topped off with savory cheese...this is one finger-lickin' quiche! MORE+ LESS-

By Daring Gourmet

May 22, 2017

Ingredients

Pillsbury™ Refrigerated Pie Crust

slices thick cut bacon, diced

large leek, sliced, rinsed and drained

tablespoon butter

can (14.5 oz) Muir Glen™ Organic Tomatoes Fire Roasted, drained

large eggs

cup half and half

1/2

teaspoon salt

cup shredded flavorful cheese (Swiss, gouda, cheddar, etc)

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1

Preheat the oven to 325°F. Lay the prepared pie crust in a quiche or pie pan.
2

Fry the bacon in a skillet until crispy. Set aside.
3

While the bacon is frying, to save time heat the butter in another skillet and cook the leek over medium high heat until softened, 5-7 minutes.
4

Beat the eggs, half and half and salt in a mixing bowl with a wire whisk until combined.
5

Place the leek, bacon and fire-roasted tomatoes in the pie shell and pour the egg mixture over. Bake for 35-45 minutes or until the quiche feels firm at the center. Let sit for 5 minutes before serving.

No nutrition information available for this recipe

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? Enjoy!