BACON LATTICE PIE

Arrange racks in centre and lowest position of oven. Arrange pie crust in a 9-inch deep dish pie plate, dock bottoms and sides with a fork and flute edges as desired. Chill for 15 minutes.

Line pie crust with Longo’s Essentials Parchment Paper and fill with pie weights or dried beans. Bake on lowest rack of preheated 400°F oven for 15 minutes; remove parchment and pie weights and bake for 5 more minutes.

Meanwhile, arrange bacon on baking sheet lined with Longo’s Essentials Parchment Paper. Bake on centre rack for 20 minutes until partially cooked. Remove from oven and transfer to a plate lined with paper towel to absorb excess oil. Let stand while baking the quiche. Reduce oven temperature to 350°F.

Meanwhile, melt butter in skillet; add leek and red pepper and cook for 5 minutes or until softened; set aside. In bowl, whisk eggs with milk, sour cream, salt and pepper.

Place pie plate on rimmed baking sheet. Spread vegetables in parbaked crust. Top with cheese. Pour egg mixture overtop. Bake for 20 minutes or until eggs are partially set.

Weave cooked bacon slices into a lattice over filling (4 one direction, 4 the other), curving the ends around the outer crust.

Bake quiche for 10 to 15 minutes more or until just set in the centre and bacon is browned. Cool for 15 minutes before slicing. (Make-ahead: Bake quiche up to 1 day ahead and rewarm in a 325°F oven for 15 to 20 minutes or until a knife inserted in the centre comes out warm.)