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Leek Quiche Recipe
|Unbaked pastry shell||1 (9 Inch)|
|Swiss cheese||8 Ounce|
|Milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 Tablespoon|
|Ground nutmeg||1 Dash|
Calories 338 Calories from Fat 186
% Daily Value*
Total Fat 21 g32.2%
Saturated Fat 8.9 g44.7%
Trans Fat 0 g
Cholesterol 111.3 mg
Sodium 398.5 mg16.6%
Total Carbohydrates 24 g8%
Dietary Fiber 1.8 g7.4%
Sugars 4.6 g
Protein 14 g28.7%
Vitamin A 22.4% Vitamin C 9%
Calcium 31.2% Iron 12.1%
*Based on a 2000 Calorie diet
(Pastry may puff but will settle.) Remove from oven; reduce temperature to 325°.
In skillet cook bacon till crisp; drain, reserving 2 tablespoons drippings in skillet.
Crumble bacon; set aside 2 tablespoons.
Sprinkle remaining in pastry shell.
Insert slicing disk in work bowl; slice leeks (should have about 2 cups).
Cook leeks in reserved drippings about 5 minutes or till tender but not brown; drain.
Meanwhile, insert shredding disk in work bowl; shred cheese.
Sprinkle cheese and leeks atop bacon in pastry shell.
Place steel blade in work bowl; add eggs, milk, flour, salt, and nutmeg.
Process till blended.
Pour mixture into pastry shell.
Sprinkle with reserved-bacon.
Bake in 325° oven about 45 minutes or till nearly set in center.
Let stand 10 to 15 minutes before serving.