- Prep Time
- 10 mins
- Total Time
- 55 mins
- strips bacon, finely diced
- medium shallots, halved and thinly sliced
- medium leek (white and pale green parts only), halved lengthwise, thinly sliced
- 3/4 cup
- 175 mL
- 1/2 cup
- 5% light cream salt and white pepper to taste
- 125 mL
- deep dish pie crust (9-in./23-cm)
- 1 cup
- grated Cheddar cheese
- 250 mL
Preheat oven to 350° F (180°C). Place bacon in large non-stick skillet set over medium heat. Cook until bacon is crisp. Drain away all but 1 tbsp (15 mL) fat. Add shallots and leek to skillet and cook until tender, about 5 min. Cool mixture to room temperature.
Meanwhile, in bowl, whisk together eggs, milk, cream, salt and pepper. Spread half the bacon mixture in bottom of pie shell; sprinkle with half the cheese. Pour in egg mixture. Spread remaining bacon mixture on top; sprinkle with remaining cheese.
Bake 40 to 45 min., or until egg is set. Let quiche stand 5 min. before slicing and serving.
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