Quiche Lorraine

Quiche Lorraine Total time: 65 minutes Ingredients: Crust: 2 medium potatoes, 12oz (360gr) total, shredded (not peeled) 1 egg 1/4 tsp celery salt 1 tsp olive oil Filling: 6oz (180gr) bacon, chopped 2 leeks, trimmed and sliced 1 cup (8oz, 240ml) heavy cream 1/4 cup milk 1 tbs Dijon-style mustard pinch of nutmeg 4 eggs 4oz (120gr) Gruyere cheese, sliced 1 tbs olive oil, plus a bit for the dish Instructions: Crust: Mix shredded potato, salt and egg. Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges. Bake in 400F (200C) oven for 15 minutes. Filling: Sauté leeks in 1 tbs olive oil until tender. Remove to a plate and set aside Sauté bacon in same skillet until cooked through and starting to crisp. Remove from heat. Whisk 4 eggs, cream, milk, mustard and nutmeg together. To assemble: Remove potato crust from oven. Spread the leeks evenly over crust. Spread the bacon on the leeks. Top with cheese Pour the egg mixture over all. Bake for 30 – 35 minutes, until center has set. Remove and let rest 5 minutes. Slice and serve.