Everything Quiche

Here is a quiche recipe that is sort of a mish mash of a few different ones I saw.  It combines bacon, onion and roasted tomato with a great blend of cheeses.

Mmmm.... toasty......

Quick list of ingredients:

1/8 teaspoon thyme

1 pinch nutmeg

salt and pepper to taste

1 prepared 9" pie shell

6 strips of bacon

1 large leek

1/2 sweet onion

2 tablespoons chopped roasted tomatoes

1 1/2 cups whole milk

3 eggs

1 cup gruyere

1/2 cup comte

1/2 cup swiss

First, begin by browning about 6 strips of good bacon.  Cube the strips first to make it a bit easier on you.

When you get lovely and brown like this, remove the bacon with a slotted spoon and drain it on paper towels.  BUT, reserve one tablespoon of precious bacon grease for the next step!

Grab one sweet onion, and one large leek.  Please remember to wash out your leek extremely thoroughly.  Slice it lengthwise, and wash well in between the layers.  This one was particularly sandy.  Roughly chop the leek excluding the tough outer parts and the dark green tops.  Also chop about half the the onion, as you won't need the whole thing.  

Sautee the onion and leek in the reserved bacon grease.  Add one pinch of thyme, and a pinch of salt to sweat the onions.  Sautee for about 3 minutes or until lightly soft, not caramelized.  Meanwhile, preheat the oven to 450 degrees....

So listen, I'm no baker and I don't pretend to be.  Maybe I'll work on that someday, but for now I'm a savory chef.  I won't tell, and your guests won't know that you used frozen pie shells.  Whole Foods has pretty good ones that are all natural....

Prebake your pie shell until lightly browned, about 7-10 minutes.  While this is baking whip together:

3 eggs

1 1/2 cups whole milk (you could use half and half, but I'm slimming this down where I can)

Pinch of black pepper

Pinch of salt

TINY pinch of nutmeg (too much and it tastes like egg nog)

When you are finished with this, grab some roasted tomatoes.  I bought them at the store, but you can certainly roast your own.  Today, I didn't feel like it!  I only used a few because they go a long way.  Chop them roughly.

Take the shell out of the oven and layer everything but your egg mixture inside!

Now grate the cheeses:

1 cup gruyere

1/3 cup swiss

1/3 cup comte

Distribute the cheeses evenly on top of your ingredients!

Now, I'm going to make this easy for you because if you're like me, you're clumsy:

1) Open the oven.

2) Pull the rack out as far as it will go without falling to the floor.

3) Put the pie shell full of goodies on the rack.

4) THEN pour your mixture over the quiche.

This is how you won't spill.

Lower the temperature to 325 degrees and bake for about 35 minutes, or until a knife comes out cleanly from the center of the quiche.  Let the quiche cool a bit before cutting, and enjoy!