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Wednesday, August 12, 2015

BLT Quiche

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

1        Pillsbury™ Refrigerated Pie Crust
3        slices thick cut bacon, diced
1        large leek, sliced, rinsed and drained
1        tablespoon butter
1        (14.5 oz) can Muir Glen™ organic fire roasted tomatoes, drained
3        large eggs
1        cup half and half
1/2    teaspoon salt
1       cup shredded flavorful cheese (Swiss, gouda, cheddar, etc)
  • Preheat the oven to 325°F.
  • Lay the prepared pie crust in a quiche or pie pan.
  • Fry the bacon in a skillet until crispy. Set aside.
  • 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.
  • Beat the eggs, half and half and salt in a mixing bowl with a wire whisk until combined.
  • 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.  
Click Here for tutorial.

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