Impromptu Quiche

   We had tons of eggs that needed using so quiche seemed to be in order. I was at the store and wanted to make the quiche lorraine, but could only remember it needed leeks. When I got home I realized  that I didn't have most of the ingredients. Luckily quiche is a pretty flexible food and allows a bit of this or that. So this quiche was made with a little scavenging of the fridge and turned out to be just lovely. Really I think you could make quiche out of just about anything if there is good cheese involved.

2-3 tsp. olive oil

3 leeks, diced (white and light green only)

1 cup onion, diced

½ cup sour cream

½ cup half and half

4-5 eggs

salt and pepper

crumbled bacon

1 cup shredded cheddar cheese

Direction

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 35 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

2. Preheat the oven to 350 degrees and grease a 9 inch pie pan (I use spray). Mix the half and half and sour cream in a medium bowl. Whisk in the eggs, one at a time. Add salt and freshly ground pepper.

3. In the greased pan spread the leek and onion mixture evenly over the base. Sprinkle the bacon and then the cheese over the leeks and onions. Pour in the egg batter and place the quiche in the oven.

4. Bake until puffed and golden, about 30 to 40 minutes. Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.