I love quiches so much. I really like their versatility. Usually I try to make mine relatively healthy because DANG are they bad for you, but I went with the bad-for-you kind for these! Hey - it was Easter! But yah, if you're interested... you can use no-fat ricotto and cottage cheese, skim milk and egg whites and pack it w veggies (spinach, onion, tomato and shroomies - yesss!!) to make a super healthy (ok, I've even gone so far as to make a crust w whole wheat flour and ground flax seed), portable and simple meal! Serve some fruit salad on the side and you've covered all your food groups in one shot. WORD.
1 package (of 2) deep dish pie crusts
12 eggs
1 lb Gruyere cheese, shredded
1 C milk
2 leeks, whites and light greens chopped and washed thoroughly
5 strips of bacon, sliced into lardons
4 small red potatoes, peeled and cut into "1/2 cubes
Olive oil
Pinch of nutmeg
Salt/pepper
Preheat oven to 375 degrees.
Take the frozen pie crusts out of the freezer. In a medium saute pan, add 2 tsp olive oil, the leeks and the bacon and cook on medium for about 10 minutes. Add the potatoes and ~TBSP of water, cover the pot and let simmer for about 5 minutes or until the water is gone and you can hear some sizzling.
After the veggies and bacon are cooked, let it rest while preparing the filling by combining the eggs, cheese, milk, salt/pepper and nutmeg. Whisk this well.
Next, add the veggies into the filling and combine. Pour equally into the pie shells and bake until golden brown (about 45 minutes). If it looks a bit runny int he middle still, don't worry as it will set up once it comes to room temperature.
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