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Print this Recipe    Quiche 38

Bacon, Ham and Leek Quiche

1/2 pound of bacon
1 leek thinly sliced
1/2 cup cooked ham, thinly diced
2 cups grated Gruyere cheese
5 to 6 eggs
1 cup milk
Salt and pepper to taste
10 cooked asparagus
10-inch pastry crust, pre-baked 3-5 minutes

Cook bacon until crisp (let cool), once cooled, break it in small
pieces. In remaining 2 tablespoons of bacon fat, cook leek slowly.
When done, add the ham and heat for 3 to 5 minutes. In a separate
bowl, mix eggs with milk and salt and pepper.

Fill in pastry in this order:

1/2 cup grated Gruyere
asparagus
leek and ham
bacon pieces
eggs mixture
1 1/2 cup grated Gruyere

Bake about 45 minutes in a 350-degree F oven.

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