Bacon, Leek and Cheddar Quiche

Well, I have been subscribed to several blogs now for a while and I have been collecting recipes like crazy. One of the places I go to time and time again is, Linda's Low Carb Menus & Recipes. There are so many good recipes and menu ideas for anyone who wants to get started eating low carb. It's definitely a great resource. One of the recipes I found there was for a Leek Quiche which I had planned to make for breakfasts this week. As I started to get all of my ingredients out, I began to think, "I bet bacon would be great in this!" And so, I began to tweak the recipe a little bit as I made it. I cooked up bacon and then sauteed the leeks in the bacon fat instead of using butter. I used Sharp Cheddar cheese, because I had 3 blocks of it in my fridge. I have to say, the results were pretty darn tasty! So, here is my first contribution in the form of recipes in my blog. It will definitely not be the last! I hope you try it and like it as much as I did!

Bacon, Leek and Cheddar Quiche
Adapted from Linda's Low Carb Leek Quiche recipe
6 slices bacon, chopped
1 large leek, sliced and rinsed of any visible dirt
8 oz sharp Cheddar cheese, shredded
3 eggs
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon onion powder
In a large skillet, saute the bacon until it's as crisp as you want it. Remove from the pan, but leave the drippings. Place the sliced leek in the pan and saute until softened, about 5 minutes. In a greased pie plate, add 3/4 of the cheese. In a bowl, beat the eggs, heavy cream and seasonings, set aside. When the leeks are done, remove from skillet and drain on a paper towel. Sprinkle the bacon and leeks over the cheese in the pie plate. Pour the egg mixture over everything, making sure to distribute it evenly. Sprinkle the top with the cheese. Bake at 350 for 30-35 minutes until the cheese is slightly browned on top. Let stand for a few minutes before serving. Enjoy!
Here's what mine looked like after I took a slice out of it. I couldn't wait to taste it!