1 11-inch tart/quiche shell
2 tb Butter
4 c Leeks, chopped (=5)
2 tb Dijon mustard
5 sl Bacon, cooked and crumbled
2 Eggs
1/2 c Whipping cream
1/4 ts Light cream
1/4 ts Pepper
pn Salt
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 quiche pan; refrigerate for 20 minutes. Prick pastry bottom
with fork; line with foil and fill with pie weights. Bake in 375F
190C oven for 10 minutes. Remove pie weights and foil; Bake for 15
minutes longer or just until lightly golden. Let cool.
Meanwhile, in large skillet, melt butter over medium-low heat; cook
leeks, stirring occasionally, for about 30 minutes or until softened.
Let cool.
Brush cooled pastry shell with mustard; spread leeks over top.
Sprinkle with bacon. Whisk together eggs, whipping and light creams,
pepper and salt; pour over bacon. Bake in 350F 180C oven for 30-35
minutes or until golden.
Yields
6 Servings