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1 pie crust, unbaked
Wash leeks well. Melt butter and cook leeks for 2 to 3 minutes.
Add wine and salt, cover and reduce heat. Cook slowly, about 10 to 15 minutes, checking halfway to make sure leeks have enough moisture. If not, add little bit of water. When finished cooking, add pepper.
Beat eggs. Stir in cream and mustard. Add leeks and cheese.
Pour into unbaked pie shell. Sprinkle chives on top. Bake at 375°F until golden brown.
Poster's Notes:
Posted by Mindy Liss
Nutritional Info Per Serving: N/A
4 to 5 cups leeks, white parts only
3 tbsp. butter
1/2 cup wine or water
1/2 tsp. salt
Pepper
2 eggs
1 cup cream or milk
2 to 3 tbsp. spicy brown mustard
3 ounces cheese, grated
2 tbsp. chives
When I make this quiche, I use white wine not water. It gives the leeks a wonderful flavor. I often use milk but I've tasted it made with cream and it was very rich. I also make my own whole wheat pie crust for all my quiches (recipe from the Moosewood Cookbook substituting whole wheat flour for the regular flour). It's delicious.