Recipe - Karens Quiche

1 md Leek, cut or sliced up very thinly
6 sl Bacon, Microwaved Crisp
1 Clove Garlic, minced
2 lg Eggs
One fourth cup Half & half
1 cup Sour cream (small container)
Three fourths cup Cheese (Swiss or Gruyere or
both), grated
1 ds FRESHLY ground nutmeg
1 9 inch pie shell

Preheat oven to 375° F Prebake pie shell 8 minutes. Dock pie shell and fill
with pie weights or beans in foil. Very lightly sauté leek. Or, as I like
use it raw, the flavor is great.

Sprinkle the leek and crumbled bacon on the bottom of the pie shell.

Whisk all other ingredients together in a large bowl and pour over the leek
and bacon.

Bake 30 minutes or until crust is brown and center of the quiche is almost
set.

Allow to stand a few minutes and serve warm or allow to cool to room
temperature.

Notes: After cooling the quiche can be refrigerated overnight and wrmed up
in the morning. Wonderful for a Sunday Brunch.

Recipe by: Karen Van Staveren Posted to MCRecipe Digest V1 #595 by Ed
Reinhardt edr@gate.net on May 5, 1997