Canadian Bacon, Leek and Gouda Quiche

Real mean don't eat quiche. At least that's what I hear. I don't understand where that came from. As far as I see it, quiche is basically pie. Breakfast pie to be exact. And what real man doesn't like pie for breakfast? Frankly, I might have to personally revoke man cards for men who don't like pie, especially eggy pie with bacon in it. Oh well. More for the rest of us, I guess.

Inspiration: Feeding 15 people for breakfast at the PUFF board retreat
Time: 60 minutes
Difficulty: Easy
Special Equipment: Pie plate

Ingredients:

1 store bought, uncooked pie shell (If you have time to make your own, then feel free. But this everyday chef picks his battles)
3 large eggs (If you like an eggier custard, then use 4 eggs)
1 cup milk
salt and pepper to taste
1 leek, cut in half length wise, and then into 1/2" rounds
3-4 slices of thick cut Canadian bacon, cut into bite sized pieces
2 tbs of butter
1 cup Gouda, grated

1. Preheat oven to 350 degrees

2. Beat eggs, milk, salt and pepper together until frothy.

3. Oven medium heat, saute leeks and Canadian bacon until the leeks are tender.

3. Layer fillings in crust. Veggies and meat on bottom. Cheese on top.

4. Pour custard into pie shell. Bake in center of oven for 45-60 minutes until the crust is golden brown, the custard has set and the cheese is browned on top.

Note: You can change up the fillings anyway you like it. I always recommend a cheese on top though. You can also make ahead of time, freeze the cooled quiche and then reheat in oven just before serving.