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Add a photoServings: 6
Ingredients
- 1 x 11 inch tart/quiche shell
- 2 Tbsp. butter
- 4 c. leeks, minced (=5)
- 2 Tbsp. dijon mustard
- 5 slc bacon, cooked and crumbled
- 2 x Large eggs
- 1/2 c. whipping cream
- 1/4 tsp light cream
- 1/4 tsp pepper
- 1 pch salt
Directions
- Tip: to remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water.
- On lightly floured surface, roll out pastry and fit into 11-inch tart or possibly quiche pan; chill for 20 min. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F 190C oven for 10 min.
- Remove pie weights and foil; Bake for 15 min longer or possibly just till lightly golden brown. Let cold.
- Meanwhile, in large skillet, heat butter over medium-low heat; cook leeks, stirring occasionally, for about 30 min or possibly till softened. Let cold.
- Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together Large eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F 180C oven for 30-35 min or possibly till golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 223 | |
| Calories from Fat 182 | 82% |
| Total Fat 20.38g | 25% |
| Saturated Fat 8.92g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 343mg | 14% |
| Potassium 136mg | 4% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.2g | 1% |
| Protein 5.74g | 9% |
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