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Quiche, Leek and Mustard (D, TNT)
Source: Unknown
Serves: 4 to 6

1 pie crust, unbaked
4 to 5 cups leeks, white parts only
3 tbsp. butter
1/2 cup wine or water
1/2 tsp. salt
2 eggs
1 cup cream or milk
2 to 3 tbsp. spicy brown mustard
3 ounces cheese, grated
2 tbsp. chives

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:
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.

Posted by Mindy Liss

Nutritional Info Per Serving: N/A