1leekthe white part only, cleaned well, cut in half then sliced into half-moons
1teaspoonextra virgin olive oil
1teaspoonunsalted butter or ghee
4thick slices applewood smoked baconor your fav kind of bacon
½cupgrated swiss cheese
½cupcrumbled blue cheese
6eggspreferably farmed fresh, or backyard chicken
1cuphalf and halfcream, milk or combo
Salt and freshly ground pepper
Heat a saute pan over medium heat; add the oil and butter, once the butter is melted, add the onions and leek along with a pinch of salt. Saute, stirring often until the onions begin to turn brown around the edges. Remove from the heat and set aside.
While the onions and leek are cooking, cook the bacon until crisp, either in a pan, the oven, or microwave. If using the microwave method, place a layer of 4 thick paper towels on a plate, place the bacon evenly in the middle, then cover with another layer of paper towels. Place in the microwave and cook, for 4 minutes. Check for doneness; continue to cook 30-second intervals until cooked crisp. Remove, using caution, the plate will be hot. Remove the bacon from the paper towels and allow them to cool; chop coarsely with a knife. Set - aside.
While everything else is working, grate and crumble the cheese. Place the eggs in a blender or bowl and either blend or whisk them until well blended. Add salt, pepper, and the cream. Mix well.
Heat the oven to 350°F. Spray the bottom of a 9-inch pie dish with cooking spray or lightly butter. Starting with the cheese, cover the bottom of the dish, top with the caramelized onion/leeks mixture, spreading them evenly over the cheese, then sprinkle the bacon over. Slowly pour the egg/cream mixture over all; place in the middle of the oven and cook for 40 minutes or until the center has set. Remove from the oven and allow to sit for 5 - 10 minutes before cutting and enjoying.