Mini Bacon and Leek Quiche
- 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.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 of 12 mini quiches), Calories 300 (Calories from Fat 180), Total Fat 20g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 80mg, Sodium 380mg, Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 1g), Protein 8g; Percent Daily Value*: Vitamin A 8%, Vitamin C 4%, Calcium 60%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.