MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon, Bleu Cheese, Lemon & Leek Quiche
Categories: Pork, Cheese, Citrus, Vegetables, Dairy
Yield: 7 servings

1 lb Bacon
1 lg Leek; white & pale green
- parts; chopped
6 lg Eggs; lightly beaten
1 c Cream
1 c Milk
1 c Crème fraiche (or milk or
- cream)
1 c Grated Parmesan
6 oz Bleu cheese
Salt & fresh ground pepper
1 Pre-baked buttery crust

Set oven @ 350ºF/175ºC.

Fry the bacon until cooked but not too crispy, drain and
pat dry. Saute leeks in a tablespoon of the bacon grease
over medium heat until soft.

Beat the eggs, then whisk in the cream, milk and crème
fraiche. Season with salt and plenty of pepper. Stir in
the cheeses and pre-cooked ingredients. Pour the filling
into the crust.

Bake in the center of the oven until the top of the
quiche is golden and slightly firm, with a smidge of
jiggle still in the middle.

This may take anywhere from 40 minutes to just over an hour. Resist
the urge to crank the heat. Custards are tenderest when heated
gently. Let the quiche cool slightly before serving.

Leftover quiche is excellent cold or reheated.

Serves 6 to 8.

By: Marie Simmons

RECIPE FROM: https://www.motherearthnews.com

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