Crust
2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
8 tablespoons cold Cabot Unsalted Butter, cut into pieces
1/2 cup chopped crisply cooked bacon (about 7 ounces uncooked)
1/4 cup Cabot Sour Cream
1/4 cup cold water
Roast tomatoes
5 medium vine-ripened tomatoes
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Quiche
2 tablespoons Cabot Unsalted Butter
2 leeks, white and pale green part only, chopped and rinsed to remove any grit
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
3 large eggs
1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper

To make crust:
1. Sift flour and salt into large bowl. Add butter and work in with fingertips until mixture resembles coarse crumbs. Add bacon and toss to combine.

2. In small bowl, whisk together sour cream and water; with fork, gradually add sour cream mixture to flour mixture until moist ball of dough is formed.

3. Press dough into flattened disk, wrap in plastic and refrigerate for 3 to 4 hours.

To roast tomatoes:
1. Preheat oven 300 degrees. Place wire rack on baking sheet with sides.

2. Remove stem end and cut tomatoes in half crosswise; squeeze gently to press out seeds. Place cut-side-up on rack and sprinkle evenly with sugar, salt and pepper. Drizzle with oil.

3. Bake for 2 to 2 1/2 hours or until shriveled and much less juicy. Transfer to cutting board, chop and set aside.

To assemble and bake quiche:
1. Place rack in lower position in oven and increase oven temperature to 350 degrees.

2. In medium skillet over medium heat, melt butter; add leeks and cook, stirring, until tender and lightly browned, about 5 minutes; set aside.

3. Unwrap dough and place on floured work surface. Roll out into 13-inch-diameter circle, about 1/4-inch thick.

4. Transfer dough to 9-inch deep-dish glass pie plate, easing gently into bottom. Fold under and flute top edge (it should be high to contain all of filling).

5. Distribute cheese evenly over bottom of crust. Top evenly with leeks and tomatoes.

6. In medium bowl, whisk eggs until well combined; whisk in cream, salt and pepper, making sure salt is dissolved. Pour over ingredients in pie plate.

7. Bake quiche on lower rack of oven for 50 to 60 minutes or until set all the way to center. Serve warm.

Nutrition Analysis
Calories 690, Total Fat 56g, Saturated Fat 29g, Sodium 1030mg, Carbohydrates 32g, Dietary Fiber 2g, Protein 17g, Calcium 250mg