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- Category: Past Issues
Greetings. Sunday is a fantastic day to kick back and relax. At the very least, it is nice to give it a try. Sometimes things get too busy, and, well, you know it takes a strong will to relax a little. I hope that the following brunch recipe makes weekend life a little more delicious without too much effort. Eliminating the pie crust makes it much quicker and easier to prepare, and it is naturally gluten and grain-free. A side dish of fresh strawberries is a nice addition. Once cooled, it travels well, too.
Easy Quiche
1 tablespoon butter, plus more for pan
½ cup thinly sliced leeks
6 slices bacon, cooked until nearly crisp
1 cup shredded cheese, such as Gruyere or Monterey Jack
6 eggs
½ cup heavy cream
½ cup half and half
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons minced fresh herbs, either chives or dill
Preheat oven to 350 degrees F. Grease 9-inch deep-dish, non-metal pie pan with butter.
Over medium-low heat, saute leek in butter until soft – do not brown.
Chop bacon into bite-sized pieces, add to leeks, and heat through. Transfer to pie pan.
Evenly distribute cheese over leeks and bacon.
Whisk eggs with heavy cream and half and half until just combined. Add salt, pepper, and herbs, and whisk again. Do not overbeat. Carefully pour egg mixture into pie pan. Bake until quiche is set in the center, about 35 minutes.