Leek Quiche

Name: Leek Quiche
Ingredients: 1 ready to bake pie crust (blind baked for 15 minutes); 2 tablespoons margarine; 1 pound leeks-cleaned and thinly sliced; 1 cup heavy cream-divided; 1 teaspoon balsamic vinegar; 6 ounces Gruyere or Gouda cheese-shredded; 3 Large eggs; 1/2 cup milk; 1 salt and pepper to taste

9 ingredients

9 steps

Ingredients

1 ready to bake pie crust (blind baked for 15 minutes)
2 tablespoons margarine
1 pound leeks-cleaned and thinly sliced
1 cup heavy cream-divided
1 teaspoon balsamic vinegar
6 ounces Gruyere or Gouda cheese-shredded
3 Large eggs
1/2 cup milk
1 salt and pepper to taste

Directions

1

Preheat oven to 350 degrees
2

Heat margarine in med skillet and add leeks, saute for about 4 minutes stirring often to prevent browning
3

Stir in 1/2 cup of heavy cream and balsamic vinegar, and stir until mixture thickens
4

spread leek mixture into pie crust
5

sprinkle cheese over leek mixture
6

whisk eggs and the remaining 1/2 cup cream, milk and salt and pepper to taste
7

pour egg mixture over cheese and leeks in pie crust
8

bake quiche about 30-35 minutes until eggs are set
9

allow to cool about 10 minutes before serving