Bacon and Leek Quiche

Breakfast for dinner is one of my favorites!

I remember loving having it as a kid

and I still do today as an adult!

Because of that, I recently made quiche for dinner!

Quiche is amazing any time of the day,

but I love to have it in the evening with a nice fresh salad.

Yum! I'm getting hungry just thinking about this.

And I may just have to make it again soon!

Until then - let me show you how it's made.

The Goods:

Eggs

Bacon

Leek

Colby Jack Cheese

Pie Crust

Milk

Butter

Salt

Pepper

Dice up your bacon and cook it in a skillet.

Drain a little of the bacon fat from the skillet,

then add your chopped leek and saute.

You can either make your own pie crust,

or be like me and buy the pre-made kind.

Either way - make sure you have pie crust!

Crack 6 eggs, plus 2 more egg whites into a mixing bowl.

Add about a cup of milk and some salt and pepper.

Then mix it up with a fork .

Add your bacon, sauteed leeks and half of your cheese.

And here's where I confess to my blogger fail.

I completely forgot to take a picture of the quiche before baking.

I'm sorry...forgive me?

Anyway - bake your quiche at 375 degrees until fully cooked.

For me that was about 40 minutes, but my oven seems to be extra hot!

Take your quiche out of the oven...

And add the rest of your cheese.

Return the quiche to the oven for a minute or two,

just enough time for the cheese to fully melt!

Remove from the oven and let sit for about 5 minutes before cutting.

Now time to dig in and enjoy with a fresh salad as I previously mentioned!

Bacon and Leek Quiche Recipe

1 Leek
6 Slices Bacon
6 Eggs + 2 Egg Whites
1 Cup Milk
1 Cup Colby Jack Cheese
Pie Crust
Salt
Pepper

1. Dice your bacon and cook it in a skillet, then set aside.
2. Clean, slice and saute your leek, then set aside as well. 
3. Crack eggs into large mixing bowl, then add milk, salt and pepper. Mix with a fork.
4. Add the bacon, leek and half your cheese to the mixing bowl. Mix with a fork again. 
5. Bake at 375 degrees for about 40 minutes (may be longer in your oven) until fully set.
6. Remove from oven, add the remaining cheese and return to the oven for a few minutes - just until cheese melts.
7. Let sit for about 5 minutes before cutting.

Homemade Soup: Vegetable Soup!

Now that it's practically Summer, it's pretty warm out

so I doubt many of you are in the mood for some soup.

That's a shame because I recently made an AMAZING Vegetable Soup.

I researched recipes online for awhile and I didn't find anything I loved.

So, I combined two recipes (here and here) and sorta just did my own thing!

So take a look below at how I made my Homemade Vegetable Soup.

The Goods:

Frozen Lima Beans 

Frozen Corn 

Frozen Peas 

Spinach 

Garlic 

Onion 

Leeks 

Broccoli 

Green Bean 

Carrots 

Tomatoes 

Potatoes 

Parsley 

Salt 

Pepper 

Vegetable Broth

Chop and measure everything out.

Cook the leeks, onion and garlic.

Season with salt and pepper.

Add the potatoes, carrots, green beans and broccoli.

Season with salt and pepper again!

Cook for three or so minutes.

Add the broth.

Season with salt and pepper.

Add the tomatoes, corn, peas and lima beans.

Stir and then add the spinach and stir again!

Season with salt and pepper once more!!!

It made A LOT!!

It was so light and delicious.

And I cannot wait to make it again!!

If soup isn't your thing during the Spring and Summer, 

remember this recipe and make it when you are in the mood for soup!