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Quiche, Leek I (D, TNT)
Source: Unknown
Serves: 8-12

1/2 cup butter
1 1/2 cups flour
1/4 cup water + 1 tablespoon vinegar (about)
1 tablespoon grated sharp cheese

Leek Filling:
2 pounds leeks, cut into very thin slices, only the white
2 tablespoons butter
2 eggs
1/2 cup heavy cream (whipping cream)
1 cup grated sharp cheese (I mix 3 different cheeses), divided 1/2 cup + 1/2 cup
salt and grated fresh pepper

Make Pastry:
In food processor mix flour and butter until resemble crumbs. Add the cheese and add slowly the water until it become a ball. Don't over mix. Line in a lightly oiled 10" pie pan. Prick with a fork all over the pastry, and keep for 15 minutes in refrigerator.

In a frying pan, sauté for about 10 minutes the leek + butter, or until leek look transparent. Cool.

In a bowl beat lightly the eggs, cream, salt and pepper, Add the leeks + 1/2 a cup of the cheese, mix, and spread on top of pastry. On top sprinkle the rest of the cheese. Bake in preheated 325°F for 40-45 minutes.

Poster's Notes:
Whenever I decide to prepare quiche, usually I prepare 2-3 pastries so I could feel free to make any kind of quiche I want. This pastry is so easy to make and goes very well with any quiche that goes with cheese in them.

This is another quiche that I prepare and always friends ask for 2nd helping. If you have a party, you can prepare it in a disposable aluminum baking pan. Bake it, Freeze it. On the day of event defrost, heat it in the oven, take out of the aluminum pan and put it on a serving plate.

Posted by Rina Perry

Nutritional Info Per Serving: N/A