Leek Pie

Name: Leek Pie
Ingredients: 6 cups thinly sliced leek (about 6 medium); 1 tablespoon butter, melted; 1 cup water; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 (9-inch) deep-dish frozen piecrust; 1/3 cup (1 1/3 ounces) shredded Gruyere cheese; 2 large eggs; 2 large egg whites; 1 cup fat-free milk; 1 tablespoon cornstarch

11 ingredients

3 steps

Ingredients

6 cups thinly sliced leek (about 6 medium)
1 tablespoon butter, melted
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 (9-inch) deep-dish frozen piecrust
1/3 cup (1 1/3 ounces) shredded Gruyere cheese
2 large eggs
2 large egg whites
1 cup fat-free milk
1 tablespoon cornstarch

Directions

1

Cook leek in butter in a large skillet over medium-high heat 3 minutes, stirring constantly. Add water, salt, and pepper. Cover, reduce heat, and simmer 10 minutes or until leek is tender. Uncover, increase heat to high, and continue cooking, stirring occasionally, 3 minutes or until liquid evaporates.
2

Bake piecrust at 350° for 9 minutes. Sprinkle cheese in bottom of piecrust; spoon leek mixture over cheese.
3

Whisk together eggs, egg whites, milk and cornstarch in a medium bowl; pour over leek mixture. Bake at 350° for 20 to 23 minutes or until set, shielding after 10 minutes, if necessary. Let stand 10 minutes.