Ingredient: flame roasted tomatoes, drained, chopped

Although quiche didn’t really take hold in North America until the end of the 1970’s, it had been mentioned in the ‘Joy of Cooking’ cookbooks already in 1931 & 1951.

Considered to be a classically French dish, it actually originated in the medieval kingdom of Lothringen, under German rule. Later, when the kingdom came under French control and was renamed Lorraine, the quiche was reinvented as Quiche Lorraine.

The original quiche Lorraine had a bottom crust made of bread dough and the filling was comprised of a heavy custard, onions and smoked bacon. It was only later that cheese was added. In today’s quiche the bread dough crust has been replaced with pie dough and you can just about put any variety of vegetables, seafood, ham and different cheeses in the filling. Any vegetables you add should be sauteed, steamed or microwaved first, with the exception of things like fresh tomato slices or asparagus tips. Meat definitely needs to be cooked first.

A quote from the 1900’s, that ‘real men don’t eat quiche’ was made in reference to the small quantities of meat quiche contained.  I think that train of thought has ‘gone by the boards’, as time has passed though!

This flavorful BLT QUICHE  is good with either pork or turkey bacon and your choice of savory cheese. 

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BLT Quiche

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Rating: 5
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Course

Brunch, Lunch, Main Dish

Cuisine

American, European, French, German

Servings

MetricUS Imperial

Ingredients

• 1 - 9" single pastry shell (see recipe note below)
• 110 grams pork or turkey bacon, diced
• 1 large leek, rinsed, drained & sliced
• 250 ml flame roasted tomatoes, drained, chopped
• 3 large eggs
• 1 cup half & half
• 1 tsp EACH salt, dry mustard, garlic & onion powder
• 113 grams cheese, shredded of your choice (Swiss, Gouda, cheddar)

Course Brunch, Lunch, Main Dish Cuisine American, European, French, German Servings MetricUS Imperial Ingredients 1 - 9" single pastry shell (see recipe note below) 110 grams pork or turkey bacon, diced 1 large leek, rinsed, drained & sliced 250 ml flame roasted tomatoes, drained, chopped 3 large eggs 1 cup half & half 1 tsp EACH salt, dry mustard, garlic & onion powder 113 grams cheese, shredded of your choice (Swiss, Gouda, cheddar)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 325 F. Line a deep 9" quiche or pie pan with pastry.
2. In a skillet, fry bacon until crisp. Remove from skillet onto paper towels; cook the leek in bacon drippings over medium heat until softened, 5-7 minutes. Chop bacon. In a bowl, whisk eggs, half & half & spices until combined. Place half of grated cheese in bottom of quiche shell; layer with leek, bacon & roasted tomatoes. Carefully pour egg mixture over all.
3. Bake for 35-45 minutes or until the quiche tests firm in the center. Let rest for 5 minutes before slicing & serving.

Recipe Notes

• I have a good pastry recipe that I had posted on my blog October 10/2016 that works real nice for quiche.