Bacon Quiche

Courtesy of Jill Kaplan.

ingredients

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1 Cook bacon until crisp, but do not over cook.
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2 Set aside to drain.
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3 Drain off fat from pan, leaving just a light coating in the pan.
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4 Add the sliced leeks, and cook over medium until wilted and limp,
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but do not brown.
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5 Set aside to cool.
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6 Preheat oven to 350.
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7 Brush pie crust with the beaten egg white.
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8 Finely chop the bacon and sprinkle evenly over the bottom of the pie crust.
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9 Sprinkle the leeks evenly over the bacon.
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10 Sprinkle the cheese evenly over the leeks.
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11 Beat the whole eggs, egg yolk, cream, half and half, herbs and
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nutmeg until well mixed, slightly thick and a lemon color.
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12 Slowly pour over the bacon, leek and cheese mixture.
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13 Smush down the cheese that floats to the top to coat with the egg mixture.
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14 It will settle down while baking.
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15 Sprinkle the top with paprika for a little extra color, if you like.
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16 Bake at 350 for about 35 min, or until knife inserted off center
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comes out clean.
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17 Let set 30 minutes before cutting.
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18 This can be served warm, room temperature or cold.
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Jill changed it up a little with using all 1/2 and 1/2 instead of the
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heavy cream, Gruyere cheese, and of course a little extra bacon.
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I use store bought pie crusts and it still came out great.