Bacon, Leek & Cheese Quiche

Preheat oven to 425 degrees. Roll out the crust onto a buttered pie pan. Poke holes in the crust. Bake for 10 minutes in a preheated oven. Take the crust out. Reduce the oven temperature to 400 degrees.

Chop off dark green and rooted ends of the leek. Run water through to clear out any remaining grit. Slice as finely as possible.

In a frying pan on medium heat, cook bacon until full cooked, but on the chewy side. Take out and let drain on paper towels. Remove all but roughly two tablespoons of the fat from the pan. Dump sliced leek into the frying pan and sauté for approximately 3 minutes or until all pieces are limp. Remove from pan.

In a separate bowl, beat together the eggs, whipping/heavy cream, milk, salt, pepper and nutmeg. When fully mixed, set aside for a moment.

Roughly chop bacon slices. Layer the bacon pieces on the bottom of the pie crust. Layer sautéed leek on top of bacon. Mix shredded mozzarella and Parmigiano-Reggiano/Parmesan cheeses together and then layer over the leek. Pour egg mixture on top making sure everything is coated and covered.

Bake for 25 to 30 minutes or until a toothpick in the middle comes out clean. Serve warm. It can be frozen for later consumption.