A New Take on Quiche Lorraine

    • Ina’s pie crust ( I halved this and left out the sugar) or a pre-made pie crust

    • 8 slices of bacon, diced

    • 2 large leeks, washed and sliced

    • 4 large eggs or 3 Jumbo eggs

    • 2 cups heavy cream or 1/2 and 1/2

    • 1/4 teaspoon salt

    • 1/8 teaspoon cayenne pepper

    • Pinch ground nutmeg

    • 4 oz Gruyère, shredded

Refrigerate the prepared pie crust before filling.

    1. In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the leeks and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Set aside.

    2. In a medium bowl, whisk the eggs. Add the heavy cream or 1/2 and 1/2, salt, cayenne pepper, and nutmeg; whisk until evenly combined.

    3. Spread the leeks evenly over the bottom of the crust. Top with the bacon, and the Gruyère. Pour the egg/cream mixture over top.

    4. Slide the quiche into the oven and bake at 425°F for 15 minutes. Reduce the temperature to 350 degrees and bake for an additional 30 to 40 minutes until the top is slightly browned and the center is set.