Bacon and Leek Quiche

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.

3. Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.

4. Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.

5. Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.

6. Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

Cook's Note:

You can saute the leeks in 2 tablespoons butter instead of the bacon fat if desired. Heavy cream can be used instead of half-and-half.