Leek Quiche

The Recipe

1 – 8″ pre-baked pie shell, use your favorite

1 pound (about 3 1/2 cups) of cleaned and sliced leeks, use the white and light green parts only

3 tablespoons butter

1 teaspoon salt

3 whole eggs, well beaten

1 1/2 cups milk, scalded

1/8 teaspoon nutmeg

1/8 teaspoon white pepper (or black is fine)

1/4 cup (about 1 – 2 ounces) Swiss cheese, grated

After the final rinse.

Clean, slice, rinse and leave to drain the leeks. Scald the milk and set aside. Prepare the pie crust and pre-bake at 375 for about ten minutes then set aside.

Saute the leeks in the 3 T butter for about 15 minutes. Stir occasionally while cooking. A little browning is fine. Add the salt.

Meanwhile beat the eggs, nutmeg and pepper in a mixing bowl. Set aside.

Once the leeks are almost done – make the custard by pouring a little of the warm milk into the eggs and mixing together. You don’t want the eggs to cook so keep them moving. Keep adding the milk to the eggs while mixing until it is all together.

The custard filling is poured in and the whole mess is topped with a bit of Swiss cheese to bake.

Place the slightly cooled and cooked leeks into the pre-baked pie shell and spread evenly. Carefully pour the custard over the leeks. Top with the grated Swiss cheese and carefully place the pie in the heated oven at 375 F for about 30 minutes or until done. Check for doneness with a sharp knife – when it comes out clean the quiche is ready.

Cool slightly and cut into serving size pieces. We cut it into four pieces but it might make six just as well.


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Fresh from the oven!