Leeks & Bacon (lo cal whole wheat crust)

1 cup whole wheat flour
1/2 cup white AP flour
1/4 cup olive oil
1/2 t thyme
1/2 stick butter, cut into small bits
3 cups leeks, sliced
6 slices bacon, chopped
1 cup cheddar, shredded
3 eggs, well beaten
1 cup milk
2-3 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.