Leek and Bacon Quiche
Delicious savory quiche that is very satisfying.
1 cub vegetable bouillon
1 second olive oil cooking spray
1 cup fat free sour cream
1 cup pieces bacon
3 large eggs
4 tbsps parmesan cheese
1 tbsp chervil
1 tsp dried thyme
1/2 cup chopped onion
3 <span class="measurestring" title="medium (4-1/8" long)">medium</span> spring onion
10 sheets phyllo dough
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.
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