Bacon and Leek Quiche

Make your own Pie Crust or start off Pre-made:



  • 1 pound thickly sliced bacon (cut into /2-inch dice)
  • 3 large leeks, white and tender green parts only (thinly sliced)
  • 1 teaspoon chopped thyme leaves
  • Salt and freshly ground white pepper
  • 8 ounces cave-aged Gruyère cheese (shredded)
  • 4 large eggs
  • 2 large egg yolks
  • 2 ½ cups heavy cream (or half-and-half)


Instructions Checklist

  • In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon fat. Add in 2 tablespoons Leek Fused Olive Oil. Add the leeks and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  • In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Add in and fold in your leek mixture. Pour the custard into the pie shell and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiche to a rack and let cool for 15 minutes. Cut the quiches into wedges and serve.

The quiche can be covered and refrigerated overnight. Reheat before serving!!!

Caprese Stuffed Balsamic Chicken

4 chicken breasts, Salt and pepper to taste; 1 teaspoon each of dried oregano and dried basil
2 Roma tomatoes, sliced thinly
2 tablespoons extra virgin olive oil (Flavor infused or not)
1/4 cup sun dried tomato strips in oil–4 mozzarella cheese slices (or cheese of choice); 1-4 cloves garlic minced
3-5 Basil leaves -1/3 cup balsamic vinegar (such as Pomegranate, Blackberry Ginger, Black Cherry); ¼ cup of Local Raw Honey or try our SABA!!! On Sale 30 % Off to get you guys to try it. Details on this small batch artisanal Balsamic on our Fusti tag!!!!
  • Preheat oven to 350°F. Cut a pocket about 3/4 quarter of the way through on the thickest side of each breast, being careful not to cut all the way.
  • Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of olive oil over each breast, rubbing some of the seasoning inside the pockets.
  • Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.
  • Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
  • Heat 2 teaspoons of extra virgin olive oil in a skillet or non-stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.  While the chicken is cooking, mix together the garlic, honey & balsamic vinegar.  Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes).
  • Transfer pan to the preheated oven and continue to cook for another 10-15 minutes or until the chicken is cooked through and the cheese has melted.  Remove toothpicks and drizzle with pan juices.