Leeks & Bacon (lo cal whole wheat crust)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup whole wheat flour1/2 cup white AP flour1/4 cup olive oil1/2 t thyme1/2 stick butter, cut into small bits3 cups leeks, sliced6 slices bacon, chopped1 cup cheddar, shredded3 eggs, well beaten1 cup milk2-3 tomatoes sliced
Pre-heat oven to 375 degrees. I used a 10 inch tart pan.
Mix 1/2 t salt and thyme into both flours. Mix in olive oil. Rub in butter pieces. Slowly add cold water and form a dough. Cover and refrigerate till quiche filling is ready.
Chop bacon into pieces and render till bits are crispy. Remove bacon bits and drain on paper towels. Discard half the fat. Add leeks and saute till soft. Add bacon and 2 pinches nutmeg.
Beat 3 eggs well. Add 1 cup milk and salt and pepper to taste.
Roll out dough to fit quiche plate. Fill with leeks and bacon mixture. Spread cheddar over the mixture and pour in the egg custard mix. Decorate with tomato slices. Bake in 375 degree oven for 40 minutes.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user MINCX1.
Mix 1/2 t salt and thyme into both flours. Mix in olive oil. Rub in butter pieces. Slowly add cold water and form a dough. Cover and refrigerate till quiche filling is ready.
Chop bacon into pieces and render till bits are crispy. Remove bacon bits and drain on paper towels. Discard half the fat. Add leeks and saute till soft. Add bacon and 2 pinches nutmeg.
Beat 3 eggs well. Add 1 cup milk and salt and pepper to taste.
Roll out dough to fit quiche plate. Fill with leeks and bacon mixture. Spread cheddar over the mixture and pour in the egg custard mix. Decorate with tomato slices. Bake in 375 degree oven for 40 minutes.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user MINCX1.
Nutritional Info Amount Per Serving
- Calories: 320.7
- Total Fat: 20.2 g
- Cholesterol: 105.8 mg
- Sodium: 511.4 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 2.9 g
- Protein: 12.1 g
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