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Quiche, Leek II (D, TNT)
Source: Israel Aharoni
Yield: 2 quiches

Dough (called Shekem and it was published here a few weeks ago, but still) for 2 quiches:
200g = 1 cup butter (no point in using margarine since the whole recipe is dairy) at room temperature
3 cups self-raising flour (or 3 cups flour and 3 tsp. baking powder)
6 fl. oz. sour cream or yogurt

3-4 leeks; cut off green part, wash very well white part, and cut to rings
3/4 liter (=3 cups) milk
200g butter
2 eggs
200g crumbled Bulgarian or Feta cheese

Simmer leek in milk and butter until most of the liquids have been evaporated. This can take quite a long time so start with this stage and occasionally stir the leek.

When most liquid have been absorbed, remove from heat and cool. Add when cool, 2 eggs and crumbled cheese.

Knead dough ingredients, this can be done by food processor. If dough is too soft, leave to rest for an hour in refrigerator, if not use to line 2 quiche pans.

Pour filling into pans, and bake for about 45 minutes, or until golden brown, at 350°F.

Poster's Notes:
As was mentioned many times previously here, Israel Aharoni is a very famous food journalist in Israel. He owns a few restaurants and actually cooks there. This recipe was given by him many years ago if I am not mistaken for Shavuot. I did it many times since and it is great, even kids love it. Dare I mention the P word? For us, leek is a Passover vegetable. I rarely make it before Passover but then we make up... If you skip the dough, you will get a light nourishing Passover lunch. If you cut it into slices, you can put it in a lunch box.

Posted by Raya Tarab, Z'L

Nutritional Info Per Serving: N/A