I found this recipe on Crisco and they gave me permission to share it with you guys, I didn’t make any changes. What’s not to love, it’s got bacon and Swiss cheese.
Mini Bacon and Leek Quiche Recipe
- 1 double crust Classic Crisco Pie Crust
- 10 slices bacon, cut into 1/4-inch pieces
- 2 medium leeks, washed and thinly sliced
- 4 large eggs
- 1/2 cup half-and-half
- 1 teaspoon Dijon mustard
- 1/2 teaspoon pepper
- 1/8 teaspoon salt
- 1/2 cup shredded Swiss cheese
HEAT oven to 425°F. Prepare pie crust according to recipe directions. Roll out dough on floured surface. Cut into 12 (4-inch) circles. Press into bottom and sides of muffin cups.
COOK bacon in medium skillet over medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tablespoon drippings in skillet. Add leeks. Cook over medium heat 3 to 4 minutes until tender. Remove from heat.
WHISK eggs, half-and-half, mustard, pepper and salt in large bowl until combined. Divide leeks, bacon and cheese into muffin cups. Pour egg mixture evenly over top. Bake 16 to 20 minutes or until golden brown. Cool 2 minutes. Remove from pan.