1/4 pound thick-cut lamb bacon, sliced into 1/4-inch lardons
3 plump leeks, cut in half moons
½ cup chicken broth (drained and saved from roasted chicken), with a little bit chicken fat included
Fry lardons until brown. Remove from pan. Saute leeks in fat remaining in pan, turn ot low asn continue simmering untilsoft, deglazing pan with a small amount of liquid (wine, chicken soup or water). Stir everything together. Pour into pre-baked pie shell.
Notes: Warms nicely on a blech to serve for Shabbat lunch.
Next time, I might sub wine or soy milk for chicken broth since it adds salt that the quiche doesn't really need.