BACON, LEEK, AND PORCINI QUICHE

BACON, LEEK, AND PORCINI QUICHE image

Yield 2 pies

Number Of Ingredients 11

2 Pillsbury pre-made pie crusts (or make your own. I'm lazy!)
2 leeks, white and tender green part only, chopped
2 cloves garlic, minced
3 strips thick cut bacon, diced
1/2 ounce (or so) dried Porcini mushrooms
8 oz. Gruyere cheese
7 oz. Kerrygold brand Dubliner cheese
8 eggs
2 1/4 cups half and half
1/2 tsp salt
1/2 tsp freshly ground black pepper

Steps:

In a small saucepan, bring about a cup of water to a boil. Remove from heat. Add dried porcinis and soak for 30 minutes. Drain well and blot with paper towels. Chop coarsely and set aside. Line two 9-inch pie pans with pie crust pastry. Crimp the top edges and set aside. In a skillet, fry the diced bacon over medium high heat. Before bacon gets too crisp, add chopped leeks and garlic. Saute the whole mixture until the leeks are tender. Remove from heat and cool slightly. While the veggies & bacon are cooking, grate cheeses and mix them together well, then divide in two. Layer the first half of the cheese in the bottom of each pastry lined pie pan. Split the bacon/leek mixture between the two pies, and layer it on top of the cheese. Likewise, split the mushrooms in half and layer those on top of the other veggies. Split the remaining cheese between the two pies and layer it on top of the veggies and mushrooms. In a medium sized bowl, crack open all the eggs. Add the half and half, salt, and pepper. (depending on what veggies I use, sometimes I add 1/2 teaspoon or so of curry powder or other herbs) Whisk it all together to blend well. Pour half of the egg mixture into each pie. Carefully slide the pans into a preheated 400 degree oven. Bake for35-45 minutes, or until custard is set in the middle and the pies are starting to brown on top.