Honey Bunches of Oats Leek and Gruyere Breakfast Quiche

30 min

90 min

8 Servings

Crust:

• 1 cup all purpose flour
• 1/2 cup Honey Bunches of Oats Cereal
• 2 Tablespoons bacon bits
• 1/2 cup solid vegetable shortening
• 3-4 Tablespoons ice water
• 1 egg yolk, slightly beaten

Filling:

• 4 eggs
• 1 cup half-and-half cream
• 3/4 cup shredded gruyere cheese
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon white pepper
• 2-1/4 Tablespoons olive oil
• 3 cups sliced leeks
• 2 cups peeled potatoes, cut into 1/2-inch cubes

For crust:

1. In a food processor, grind cereal into a fine powder. Mix ground cereal, flour and bacon bits in mixing bowl. Cut in shortening and blend until mixture resembles coarse meal. Sprinkle with ice water and toss gently just until dough forms a ball. Wrap ball in plastic wrap and place in refrigerator. Refrigerate while oven is heating to 425ºF. On floured board, roll dough into an 11-inch circle. Ease crust into a 9-inch quiche pan or pie pan. Flute edges. Poke crust all over with a fork. Bake for 10 minutes. Remove from oven and brush bottom and sides with egg yolk; set aside.

For Filling:

1. In a mixing bowl, combine eggs, half-and-half cream, cheese, salt, nutmeg, and pepper; set aside. Add olive oil to skillet over medium heat. Add leeks and potatoes and cook for ten minutes, then spoon into pie shell. Pour in the egg mixture and bake for 15 minutes. Reduce heat to 325ºF and bake another 40 minutes or until knife inserted in the center comes out clean. Serve warm.