As you may have noticed I like to treat my hubby to nice brunches on the weekend. This past Sunday was no exception. I had been planning on making a quiche for a long time as evidenced by the two organic whole wheat pie shells that had been gathering dust, I mean freezer burn, in my fridge for a while.
I had even scrutinized several recipes from Cooks Illustrated and put off making the quiche on several occasions because of how rich and decadent the recipes seemed. However, knowing SM's love for eggs and bacon for breakfast and my fascination with leeks, I decided to get creative with the Cooks Illustrated Leek and Goat Cheese recipe and adapt it to my liking.
Step 1: Defrost and prebake pie shell for 10-15 minutes according to manufacturer's directions
Step 2: Chop and saute 2 slices of reduced fat bacon (from Whole Foods) along with 1 thinly sliced large leek a bit of oil and a touch of butter
Step 3: Prepare the custard by whisking 3/4 cups milk, 3/4 cups cream (I used only milk), 2 large eggs and 2 egg yolks, 1/2 tsp salt and some ground pepper to taste.
Step 4: Spread 4 oz cheese ( I used a mix of Queso Fresco, Romano, Parmesan but the Cooks Illustrated recipe calls for goat cheese) and leek mixture on the pre-baked shell and pour the custard mixture on top
Step 5: Bake at 375 degrees for about 35 minutes, until lightly golden brown and the center is set but soft like gelatin and a knife inserted about 1 inches away from the edge comes out clean.
I made a simple side salad with a mustard apple cider vinegar dressing, which nicely complemented the creaminess of the quiche.