CSA box, that is. I’ve been super into leeks recently. Don’t look at me that way, it’s totally normal. So when a couple of big, long, green and white beauties showed up in my CSA box this week I thought, hmmm, why not make a quiche? Naturally, my next thought was, why not add bacon? Sure enough there was a recipe online I found that did just that, although in tartlet form. So I mixed it up and pulled out my pre-made frozen gluten-free pie crust from Whole Foods, and went to town. Wow, was it leek-a-rific. Okay, the bacon was not bad either.
If you want to substitute regular milk for the half-and-half, or go full cream, be my guest. It will be richer with the cream, but the bacon and leek deliciousness more than make up for the lack of milk fat. Do what you have to do, then enjoy this gluten-free quiche for breakfast, lunch, dinner, or second breakfast. No judgment. Well, except for my co-workers who have been screeching, “Who’s eating delicious breakfast?!?!?” at my office every day when I eat this up first thing.
Here’s how to inspire that kind of breakfast envy. Also, this is a crazy breakfast. Especially when you eat it every day for a week. Which I did. I said no judgment!