Tuscan Bacon and Leek Crustless Quiche

 Ingredients:

• 1/4 cup Tuscan Herb olive oil, divided
• 4 slices bacon, sliced thin
• 1 lg. leek, rinsed and cleaned from all grit and sliced thin
• 1/2 tsp red pepper flakes
• 1 garlic clove, minced
• 8 large eggs
• 1/4 cup heavy cream
• 1/4 cup freshly grated parmesan cheese
• salt and pepper to taste
• minced parsley (small bunch, chopped)

Instructions:

1. Preheat the oven to 350 degrees F.
2. Rub an 8" oven proof pie plate with 1 Tbsp of the Tuscan Herb olive oil making sure to rub bottom and sides. Set aside.
3. In a medium fry pan, cook the bacon until crispy. Drain off the fat and set aside on a paper towel lined plate.
4. In the same frying pan, heat 2-3 Tbsp Tuscan Herb olive oil and add the leeks and cook until soft. Add red pepper flakes and salt and pepper to taste. Add the garlic and stir until garlic is fragrant.
5. Spoon the bacon on to the bottom of the prepared pie plate making sure to spread equally.
6. Spoon the leek mixture on top of the bacon, again, making sure to spread it all our evenly.
7. In a large bowl, whisk eggs, cream, salt and pepper to taste until combined. Add the parmesan cheese, and whisk until light and fluffy. (2-3 minutes)
8. Carefully pour egg mixture on top of the leeks and bacon.
9. Bake in the preheated oven for 25-30 minutes, or until quiche is cooked through and set.
10. Let sit for 5 minutes or so and then drizzle with remaining Tuscan Herb olive oil and fresh parsley.