Cheddar Tomato Leek Quiche with Sour Cream Bacon Crust – Cabot Creamery

Ingredients

• 2 cups King Arthur Unbleached All-Purpose Flour
• ½ teaspoon salt
• 8 tablespoons cold Cabot Unsalted Butter, cut into pieces
• ½ cup chopped crisply cooked bacon (about 7 ounces uncooked)
• ¼ cup Cabot Sour Cream
• ¼ cup cold water
• 5 medium vine-ripened tomatoes, quartered or about 20 cherry tomatoes
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons Cabot Unsalted Butter
• 2 leeks, white and pale green part only, chopped and rinsed to remove any grit
• 8 ounces Cabot Vermont Sharp Cheddar, grated (about 2 cups)
• 4 large eggs
• 1¾ cups heavy cream (or substitute whole milk for a less rich quiche)