Easy Quiche Lorraine & Olive Oil Pie Crust

For the Quiche:

• 12 oz. Bacon, sugar-free, chopped into small pieces
• 1 large Leek, washed and thinly sliced
• 6 oz. Gruyere, shredded
• 6 large Eggs
• 1 cup Lifeway Organic Lemon Kefir
• 1 tbsp. Extra Virgin Olive Oil
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper

For the Crust:

• 1 3/4 cups All-Purpose Flour
• 6-8 tbsp. Water, ice cold
• 1/3 cup Extra Virgin Olive Oil
• 1 Egg Yolk
• 1/2 tsp. Salt

For the Crust:

1. Preheat oven to 375F.
2. Pulse all ingredients together until well-combined, or knead together on a clean surface. Dough should be smooth and pliable, add ice cold water until you reach this texture.
3. Wrap tightly in plastic wrap to rest in the fridge for 20 minutes.
4. Roll out the dough in-between two pieces of parchment paper to 1/4" - 1/8" thick.
5. Transfer to a lightly greased / lined pie pan. Crimp the edges. Bake for 30 minutes with dry beans filled in the center to keep it from puffing up (or press down with a fork).

For the Quiche:

1. In a deep saucepan over medium high heat, add the olive oil to warm up for 1 minute.
2. Add in the thinly sliced leeks and chopped bacon. Sauté for 6-10 minutes, until bacon is fully cooked and leeks are tender.
3. In the meantime, whisk together the eggs, kefir, salt, and black pepper in a large bowl.
4. Add in the sautéed leeks and bacon bits. Stir in the gruyere cheese last.
5. Pour the mixture into the baked pie crust. (Optional: Top with more shredded cheese.)
6. Bake for 30 minutes. Let cool for 10-15 minutes prior to serving. Enjoy warm!