HEARTY BREAKFAST OR LIGHT LUNCH OPTION

Bacon, Leek and Tomato (BLT) Quiche
CHEF JULES SMITH DALLAS DIVISION
BAR & GRILL – FINE DINING - HEALTHCARE COLLEGE & UNIVERSITY – GOLF & COUNTRY CLUB
	Ingredients 4 ea Glenview Farms Eggs 1 c Glenview Farms Heavy Cream ¼ c Leeks, sliced thin 4 ea Patuxent Farms slices Bacon ½ c Cross Valley Farms Tomatoes, concasse ½ c Glenview Farms Monterrey Jack Cheese, shredded 1 ea Hilltop Hearth Pie Shell TT  Salt and Pepper
Directions Cook bacon until crisp, dice and reserve. Saute leeks until just translucent. Add bacon, leeks and tomatoes to an unbaked pie shell. Whisk the eggs, cream and cheese and add salt and pepper. Pour the egg mixture over the bacon, leek and tomatoes in the 9” pie shell. Bake at 350 for 40 to 45 minutes

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc