Cheryl’s Leek and Bacon Quiche

Cheryl made a lovely quiche for me last winter. I begged her for the recipe ad here it is. I hope you don't mind I'm posting it here, Cheryl. I want to easily find it anytime I want. 

Pastry:1 1/4 c. spelt flour (white)
6 T. cold butter
pinch salt


Cut in flour, butter and salt with a pastry cutter. Add enough ice cold water until just sticks together. Roll out and place in pie tin.


The Egg Mixture: Sprinkle a generous amount of grated swiss (or other cheese) onto crust. Top with thinly sliced, softened-by-sauting leeks (2? I often buy frozen ones at Trader Joes and defrost) and cooked thick-bacon, Sprinkle with 1/4-1/2ish t. dried thyme. 

In small bowl, whisk 3 eggs + 1 c. milk of choice (I think I used a mix of dairy and rice on yours), salt and pepper. Pour into crust. 

Bake at 375 degrees for 40ish minutes.