I may not be on my farm right now, but you bet your booty I'm still cooking like a farmer. Every farmer must have a good breakfast recipe in their back pocket and my friends, today I'm sharing with you my FAVORITE quiche with bacon and leeks. This recipe is surprisingly simple and can be whipped up in under one hour... the perfect recipe for a last minute weekend brunch with sweet friends. Alright, enough chatting... let's dig in!
1 pre-made pie crust
1 cup milk
7 oz. cheese (I used a sharp white cheddar)
5 strips of bacon, cooked and diced
1/2 cup diced tomatoes
1/2 cup chopped mushrooms
1/4 onion, diced
1/2 leek, sliced
Begin by pre-heating your oven to 350 degrees F. Remove pie dough from the refrigerator. Dust your counter with flour and roll pie dough out until it reaches 12-14" in diameter. Place pie dough in pie pan and set aside. Preheat a sauté pan and cook bacon until crispy. While bacon cooks, shred your cheese of choice in a bowl and add all but 1/4 cup of shredded cheese to pie pan. Continue adding the prepared vegetables to the pan as well. Once the bacon is cooked, drain and add to the ingredients as well.
Whisk eggs and milk in a medium size bowl, seasoning with a pinch of salt and pepper.
Carefully, pour egg mixture into pie pan, covering as much of the ingredients as possible.
Top with remaining cheese and bake for 35-45 minutes, or until the quiche is set.
*NOTE: If your quiche is not set, but is beginning to brown on the crust, cover the quiche with foil.
When the quiche is done throughout, remove from the oven and let it sit for 10 minutes.
Slice, serve and ENJOY!