Bacon, Leek, And Tomato Quiche

• 1/2 cup leek, quartered lengthwise and chopped
• 1 lb bacon, cooked crisp, drained, and crumbled
• 2 garlic cloves, minced
• 2 teaspoons prepared mustard
• 2 teaspoons Worcestershire sauce
• 1 1/2 cups swiss cheese, grated
• 1 1/2 cups cheddar cheese, grated
• 8 eggs, beaten
• 2 cups evaporated skim milk
• 1 large tomatoes, thinly quartered
• 2 pie crusts, baked and cooled (9-inch )

1. Preheat oven to 350u0b0F.
2. Spread leek and bacon over bottoms of two baked & cooled pie crusts. Set aside.
3. In bowl, beat eggs and whisk in evaporated milk, set aside.
4. In heavy saucepan, melt cheese with mustard, garlic, and worcestershire sauce. Mixture should be completely melted and look like a big glob. Remove from heat.
5. Right away, start to stir in the egg/milk mixture, a little at a time, until smooth (Be patient, this takes a lot of stirring/whisking).
6. Pour an equal amount into each pie crust.
7. Wrap foil loosely around crust to prevent it from overcooking. Try not to let the foil touch the filling.
8. Bake quiches for about 30 minutes, then remove from oven and arrange tomato wedges around the edges.
9. Return to oven and finish baking, about 5-10 minutes, or until knife inserted near center comes out clean.
10. Cool slightly before serving.

bacon, garlic, mustard, worcestershire sauce, swiss cheese, cheddar cheese, eggs, milk, tomatoes, pie crusts

Taken from www.food.com/recipe/bacon-leek-and-tomato-quiche-363376 (may not work)