Ingredients
-
3 slices bacon
-
3 leeks, cleaned and sliced thinly (I use the white and about 1 to 1-1/2 inch of the green)
-
3 whole eggs, plus
-
1/2 cup half-and-half
-
1/2 cup heavy cream
-
1 cup Italian cheese blend (I use Sargento's)
-
1/4 teaspoon dried herbes de provence or 1/4 teaspoon dried Italian seasoning
-
1/8 teaspoon fresh ground nutmeg, if you don't have fresh,skip it
-
paprika, optional
-
1 egg white, slightly beaten
-
1 egg yolk
-
1 9 inch deep dish pie shell, unbaked and chilled
Instructions
- Cook bacon until crisp, but do not over cook.
- Set aside to drain.
- Drain off fat from pan, leaving just a light coating in the pan.
- Add the sliced leeks, and cook over medium until wilted and limp, but do not brown.
- Set aside to cool.
- Preheat oven to 350.
- Brush pie crust with the beaten egg white.
- Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
- Sprinkle the leeks evenly over the bacon.
- Sprinkle the cheese evenly over the leeks.
- Beat the whole eggs, egg yolk, cream, half and half, herbs and nutmeg until well mixed, slightly thick and a lemon color.
- Slowly pour over the bacon, leek and cheese mixture.
- Smush down the cheese that floats to the top to coat with the egg mixture.
- It will settle down while baking.
- Sprinkle the top with paprika for a little extra color, if you like.
- Bake at 350 for about 35 min, or until knife inserted off center comes out clean.
- Let set 30 minutes before cutting.
- This can be served warm, room temperature or cold.
- I have made this for vegetarians without the bacon, and it is still quite good.