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
