Bacon and Leek Quiche

You can make several pies with different fillings. Instead of Gruyère cheese, use 1 cup crumbled goat cheese. Substitute diced ham for bacon. For a vegetarian version, add roasted and chopped sweet red peppers, broccoli, red onion and garlic. The quiche ingredients are poured into a warm pie shell to ensure the filling bakes evenly. When filling the pie shell, leave about a 1/2-inch border at the top of the crust so the filling doesn’t spill while baking.

1 (9-inch) pie shell, partially baked and still warm

4 slices bacon, chopped

2 small leeks, white parts only, finely chopped

5 eggs

1 cup whole milk

1 cup heavy cream

1 tsp minced fresh thyme

1/2 tsp pepper

1/4 tsp salt

1 cup shredded Gruyère cheese

Preheat oven to 350°F.

In a large skillet, sauté bacon over medium heat until crisp. Drain bacon on a plate lined with paper towels. Pour off all but about 2 tsp bacon fat. Add leeks and cook over medium low heat until golden. Toss bacon with leeks and set aside.

In a large bowl, whisk eggs, milk, cream, thyme, pepper and salt.

Sprinkle cheese over the still-warm, partially baked pie crust. Sprinkle bacon mixture over cheese. Pour egg mixture over bacon and cheese. Transfer to oven. Bake 40 to 50 minutes or until lightly browned. The center will be soft, but set. Serve warm or at room temperature.

Serves 6.

Gary: Eggs can present challenges to fine wines, so opt for choices that are fresh and crisp with firm acidity to stand up to the quiche. The bacon offers some saltiness and the Gruyère helps make the dish more mellow.

Try a crisp and elegant sparkler such as Prosecco, Cava, or any fine sparkling wine or Champagne. Softly dry Riesling, Pinot Grigio/Gris or a Savennières from the Loire would all be quite nice.