Leek and Bacon Quiche

Ingredients

• 1 second olive oil cooking sprayNutrition
• 1 cub vegetable bouillonNutrition
• 1 cup fat free sour creamNutrition
• 3 large eggsNutrition
• 4 tbsps parmesan cheeseNutrition
• 1 cup pieces baconNutrition
• 1 tbsp chervilNutrition
• 1 tsp dried thymeNutrition
• 1 leekNutrition
• 1/2 cup chopped onionNutrition
• 3 medium spring onionNutrition
• 10 sheets phyllo doughNutrition

Directions

1. 1Dice bacon and pan fry until crispy. Discard fat.
2. 2Add leek, bouillon and onions to the pan and sauté lightly.
3. 3Mix all other ingredients in a bowl to form a custard.
4. 4Coat a large cast iron skillet or equivalent round baking dish with oil and layer with phyllo dough. A cast iron skillet with produce a nicer crust.
5. 5Transfer bacon and leek mixture to the phyllo dough lined skillet and spread evenly. Cover with the custard mix. Optional to sprinkle with parmesan cheese.
6. 6Bake at 350 °F (175 °C) until a knife inserted in the center pulls out clean. Approximately 30-40 minutes.
7. 7Slice and serve warm or cold.

Nutrition per serving

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