Bacon, Brie & Leek Quiche
2 pie crusts, 9″, homemade or not
1 pint heavy whipping cream
1/2 to 1 pound of bacon, cooked and crumbled
6 large eggs
2 bunches of leeks* rinsed and chopped
1 T olive oil
1/2 of one medium wedge of Brie
Salt and pepper to taste
Preheat oven to 375 degrees (I’ve done convection 350 when in a hurry). If you are making the quiche from scratch, sauté your leeks in the olive oil and cook the bacon first, then turn your oven on. If you have done your Micro Session Freezer Cooking, then of course you already removed the bags of leeks and cooked/crumbled bacon from the freezer with a few hours to spare for defrosting, as well as your pie crusts. I use only half a pound of bacon in order to economize (because I use natural, uncured bacon and it tends to be expensive), but a full pound certainly works if you prefer it.
Cut up the Brie into small chunks. Line two 9″ pie plates with the crusts. In a mixing bowl, whisk the eggs and cream with the salt and pepper (depending on the saltiness of the bacon, you might not need more than a pinch of salt). Place leeks, bacon and Brie into the pie crusts, dividing out and spreading ingredients evenly. Use your fingers to slide fresh thyme off the stalk and onto the mixture, using as much or as little of the herb as you like. I buy the little plastic pod-like packages from the grocery store and use about 3 stalks per quiche. Next, pour half of the egg mixture into each filled pie crust. Bake for 40 minutes or until firm and beginning to brown. Cool for at least 10 minutes before serving. Two quiches serve a large family or a gathering, but leftovers will keep nicely in the fridge for a few days, and it’s also great to take on a picnic and serve at room temperature. It works for any meal of the day, truly a versatile yet simple meal!
Freezer cooking notes: I freeze pints of heavy cream in quart size freezer bags (because I use organic cream and with a very short “use by” date window and we don’t live close to a store that offers it, so I buy several at a time and freeze them). I purchase many bunches of leeks at a time and sauté them all together, then freeze 3-4 cup portions in quart size freezer bags. The bacon is cooked ahead, packaged and labeled, and I stock up on store bought pie crusts and freeze them as well.
*By a “bunch” of leeks I don’t mean the grouping of two or three bunches tied together and sold as a unit by the grocery store. That “cluster”, if large enough, would be double what you need for this recipe. When I buy leeks, I get three “clusters” and process them to have enough for up to six recipes of quiche. Also, leeks tend to be really dirty and gritty between the leaves, so slice lengthwise before rinsing and watch carefully to make sure it’s clean!
Chicken Tikka Masala
5 boneless, skinless chicken breasts, cooked and cubed
1 1/2 jars of Patak’s brand Tikka Masala Sauce
2 cups of dry rice, rinsed and cooked
1 package naan (I far and away prefer the naan from the freezer section at Trader Joe’s)
3 T butter, melted
1 6oz individual size Chobani plain yogurt (or plain yogurt of your choice)
1 tomato, diced
1/2 cucumber, peeled, seeded and diced
Salt to taste
Preheat oven to 400 (convection 350). Simmer chicken with sauce. Serve over cooked rice. Coat naan with butter and sprinkle with salt. Warm in the oven for 5 minutes. Mix ingredients for raita together in a small serving bowl. We also eat oven roasted broccoli spears with this, which I prepare in a large metal baking dish, tossed with olive oil, lemon juice and salt and roasted for about 20 minutes.