BLT Quiche

Here is my recipe for the afore mentioned quiche. I call it the BLT Quiche which stands in this case for Bacon, Leeks, and Tomato (sun-dried that is).  I will admit I did not make the crust for this but instead used a pre-made one. Yes, a homemade one is infinitely superior but my excuse is an age old one.  I’m too busy.  Ok maybe the truth is that I am a little lazy when it comes to crust making.  But I will make up with the quiche itself.  I promise. See for yourself.

BLT Quiche
Recipe by:
  • one 9-inch deep dish pie crust (homemade or purchased)
  • 2 leeks chopped and cleaned
  • 3 slices of peppered bacon
  • 6 oz of white cheddar cheese shredded
  • 3 eggs
  • ⅔ cup half and half
  • ⅓ cup ricotta cheese
  • ⅓ cup sun dried tomatoes
  1. Preheat oven to 375º F. Bake crust according to directions and set aside.
  2. Over medium heat crisp bacon in pan. Remove bacon from pan reserving 1 tbsp of bacon grease. Chop bacon when cooled.
  3. Saute leeks in reserved bacon grease until slightly soft over medium high heat seasoning with salt. Approximately 5-7 minutes.
  4. Whisk together eggs, half and half, and ricotta cheese. Add shredded white cheddar and stir to combine.
  5. Mix together bacon, leeks and sun-dried tomatoes. Pour egg mixture over vegetable mixture stirring to combine. Pour mixture into crust.
  6. Bake at 375 for 30 minutes then reduce heat to 350 and bake for 20 to 25 minutes more. Center should be set and non-giggly. Adjust the time if you need too. Let cool for approximately for 15 minutes before eating.
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