Turn leftover-y bits into a delectable brunch! Here, we used leftover leeks to make a delicious Leek Quiche. My picky 11-year-old, who certainly would look at a leek with suspicion, asked for seconds and thirds.
Quiche me once, then quiche me twice, then quiche me once again!
When I make quiches, I make a lot. Because they’re easily snackable, fridge-able, freezer-able, prepare an assembly line of quiches! The trick, my friends, is to always pre-bake the crust. Who wants a soggy-bottomed quiche? Not I. Roll out the pastry, prick it with a fork, weigh it down with uncooked rice or beans in parchment paper and place it back in the oven until you see that “GBD:” golden brown delicious. Detailed instructions on to achieve a great pre-bake are where — on our blog of course!
Just a few simple ingredients make a masterpiece
Cook a leek with butter until soft, and it is quiche worthy. Add it to whisked eggs and cream, add a little salt and pepper and you’re a hero. If you want to dollop a little goat cheese on top, you have my full support and encouragement.
Bake until set on top. Serve in solitary splendor, or with a salad.
Love thy Neighbor
Lots more on the blog with Quiches, soups, and stews galore. If you really love them, tuck in a bottle of wine, like this totally amazing. locally made Pearl Vintners Wine. Micah, I think I’m gonna need a re-up!
Ingredients
a generous pat of butter (about 2 tablespoons)
1 large leek, trimmed and sliced into half-moons
a splash of white wine, optional
3 eggs
1½ cup cream
a smattering of salt and pepper
you'll also need: 1 pre-baked pastry shell (you can use store-bought, roll-out storebought dough, or make your own pastry dough: all must be pre-baked.) For more instructions on how to pre-bake a pastry case, look here.
Instructions
Preheat the oven to 350°F.
For the filling, sauté the leeks in butter until they're tender. (If you have it, add a splash of white wine when the pan gets dry — leeks just love butter and wine. We do, too!)
Whisk the eggs and cream together, add the leeks, and season with salt and pepper. Pour the mixture into the pre-lined pastry shell. Transfer this atop a baking sheet, and place in the oven. Bake until set.
2 comments
Thank you for this idea! I made 1 this week and it was the perfect breakfast all week. The freezing option is nice, how long will it keep the freezer?
If wrapped very well, it will keep in the freezer indefinitely. That’s what’s nice about the freezer.But because weird things happen in freezers, like condensation, freezer burn, etc: I’d say use it within a month.