Tomato Bacon Quiche

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Servings: 8 Prep: 30 min Cook: 30 min Dairy Free Gluten Free Freezable Make Ahead Breakfast Oven Added about 1 month ago Updated about 1 month ago

Ingredients

1 quiche crust 1 pound bacon 1 leek 1 cup cherry tomatoes 10 eggs ¼ cup water ¾ teaspoon sea salt ¼ teaspoon ground black pepper ½ teaspoon paprika

1. Prepare quiche crust according to its recipe instructions. Preheat oven to 350F.

2. Cut the bacon into slivers. Chop the leek and slice the tomato.

3. Fry bacon in a pan and remove with a slotted spoon.

4. Pour off all but 2 tablespoons bacon fat, filter through a mesh strainer and reserve for later use.

5. Sauté leek in bacon fat until translucent.

6. Add tomatoes and cook, stirring occasionally, until tomato is tender, 6 - 8 minutes.

7. Distribute tomato, bacon, and leek evenly on top of your crust.

8. Using a wire whisk, beat eggs with filtered water, salt, pepper, and paprika. Gently pour beaten eggs evenly over baking dish contents.

9. Bake quiche for 30 minutes or until set.

10. Serve immediately or warm later in the oven.