Leek quiche

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!

Leek quiche

Print Recipe

 : makes 1 quiche Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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.