RecipeMuncher

A while ago I saw a menu for a restaurant with a bacon, leek and Gruyere quiche. I am not a huge fan of quiches, but the mix of bacon, leek and Gruyere intrigued me. In the last month I have made two dessert empanadas but never a savory one. I realized I could use this combination in an empanada. They came out so flavorful and the crust was nice and flaky. I had a bunch of the bacon, leek and Gruyere mixture left so I used some with eggs and froze the rest to make more empanadas later. I c (...)