I have a confession. I cannot make a Quiche. At least in the formal, French sense of the dish, which includes cream and such. I am unable to produce an edible product following the traditional methods. My end result looks like curdly baby dribble. Appetizing, no?
Rather than give up, Mr. Cheese suggested we simply take our no-fail Spinach Pie recipe and change-up the ingredients a bit. In an effort to make the dish healthier, we swapped some of the whole eggs for egg whites. What we got was a mouth-watering combination of flavors, suspended in perfectly cooked eggs. This will surely be our new ‘go-to’ dinner, for a while.
(Not Quite) Quiche with Bacon, Leeks & Sun-dried Tomatoes
- 1 Tablespoon olive oil
- 2 leeks, light green and white parts, thin sliced
- 1/4 Vidalia onion, halved and very thin sliced
- 8 eggs
- 8 egg whites
- 1/4 cup whole milk
- 1 teaspoon nutmeg
- 2 Tablespoons sun-dried tomatoes, chopped
- 1 cup mushrooms, diced
- 4 slices bacon, cooked and chopped
- salt and pepper, to taste
- 9-inch pie crust
- 1 egg yolk + 1 Tablespoon water
How to Make It!
In a small saute pan, heat some olive oil over medium heat and cook the leeks and onion until tender. Set aside. In another small pan, heat the remaining oil and saute the mushrooms until reduced and tender.
In a large bowl, combine all of the eggs and egg whites, milk, nutmeg and salt and pepper. Stir to mix thoroughly. Pre-heat the oven to 350 degrees. In a small bowl, add 1 Tablespoon water to an egg yolk and stir to combine. Brush this onto the outside of the pie crust, to give it a browned, shiny finish.
Distribute the bacon, leeks, onion, mushrooms and tomatoes evenly in the pie crust, then pour the egg mixture on top. Bake for about 25-35 minutes, until set. I would like to say it serves 4, but if you are a hearty eater, like Mr. Cheese and myself, you and your better half may eat the entire thing. So let’s say it serves 2.