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Leek and Bacon Quiche
Delicious savory quiche that is very satisfying.
3 <span class="measurestring" title="medium (4-1/8" long)">medium</span> spring onion
1 cup fat free sour cream
3 large eggs
10 sheets phyllo dough
1 tsp dried thyme
1/2 cup chopped onion
1 cup pieces bacon
1 tbsp chervil
1 cub vegetable bouillon
4 tbsps parmesan cheese
1 second olive oil cooking spray
Dice bacon and pan fry until crispy. Discard fat.
Add leek, bouillon and onions to the pan and sauté lightly.
Mix all other ingredients in a bowl to form a custard.
Coat 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.
Transfer bacon and leek mixture to the phyllo dough lined skillet and spread evenly. Cover with the custard mix. Optional to sprinkle with parmesan cheese.
Bake at 350 °F (175 °C) until a knife inserted in the center pulls out clean. Approximately 30-40 minutes.
Slice and serve warm or cold.
in 1 serving of Leek and Bacon Quiche.
, 42% carbs, 20% protein.
Calorie Counter 100% Free
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