BLT Quiche: Bacon, Leek & Tomato

Yay, it’s one of my favorite days of the month, my Secret Recipe Club reveal day for February!

I’m honored to be a part of this diverse international group of food bloggers.  In case you forgot, everyone in the Secret Recipe Club gets “assigned” a blog from which we are supposed to pick a dish to cook.  But, it’s all done in secrecy.  It isn’t until the ultimate reveal day (today) that everyone showcases the dishes and discovers who’s been their secret foodie link.  This club has provided me valuable exposure to blogs I might not otherwise encounter.

My February assignment is Bobbis Kozy Kitchen.  Before I do anything else I visit the About Me section of the blog to learn about the person behind the recipes.  This is a truly inspirational blog written by Bobbi who transformed her life in the kitchen after undergoing Gastric Bypass Surgery to help lose 160 pounds and after being diagnosed with Breast Cancer.  From fast, processed foods to fresh herbs and bountiful veggies, Bobbi became obsessed with cooking and created the blog to showcase all of her recipe discoveries during her renaissance.

From Cod with Grilled Ratatouille Pasta to Cilantro Rice with Lime and Serano, there’s a plethora of recipes to tempt your palate.

I chose to cook Bobbi’s Tomato, Fennel and Bacon Quiche.  My kids loved our Caramelized Onion Quiche and our Chicken Asparagus Quiche and it’s the perfect meal selection for our lazy Sunday mornings or even our Breakfast for Dinner options on Wednesdays.

I was also intrigued because, believe it or not, I had never cooked with leeks.

So, off the store I went for some evaporated milk, some fresh leeks, and read-made pie dough (no way I was going to make a homemade dough) –the only ingredients I didn’t have on hand in my stocked pantry and fridge.

Like most quiche recipes, this one is super easy to make, and my son helped out in the process.  He cracked the eggs and help roll out the ready-made pie shell in the plate.

He whisked the eggs and milk and helped me chop up the thick-cut bacon that he claimed is “much greasier than the turkey bacon we eat.”

I decided to cut down on the amount of cherry tomatoes since I’m the only tomato lover in the house. I also switched the cheese variety from swiss to cheddar.  And, make sure to thoroughly clean your leeks.  I couldn’t believe the amount of dirt found in between each leaf.

The quiche was a big hit with everyone in the family. The cherry tomatoes and the crisp bacon create beauttiful red hues against yellowish orange backdrop from the cheese and eggs.

The leeks rendered hints of delicate onion flavor without overpowering the dish.

This dish will be added to our breakfast and breakfast-for-dinner rotation and I’m going to use Bobbi’s cheat sheet for more ideas of veggie and meat variations to this dish.

Don’t forget to check out Bobbi’s Kozy Kitchen for more flavorful recipes!