NO, HONEY, IT'S A MOTHER'S DAY TREAT FOR YOU...:

Bacon and Leek Quiche only needs a pinch of time (Seattle Post-Intelligencer, 5/09/07)

# 1 9-inch frozen pie crust
# 6 eggs
# 1 medium leek, thinly sliced
# 1/2 cup sour cream
# 6 slices precooked bacon, crumbled

Preheat oven to 375 degrees.

Prick the bottom and sides of a pie crust with a fork. Whisk eggs in a medium bowl until frothy and use a little to brush an even coating of egg over pie crust. Bake crust for 6 minutes; take it out of the oven and let it cool.

Meanwhile, add leek, sour cream and bacon to the eggs in the bowl; whisk to combine. Pour egg mixture into cooled pie crust and bake 20 minutes, or until filling is set and quiche is lightly browned. Serve with mixed greens.