CRUSTLESS LEEK & GRUYERE QUICHE

Crustless Leek & Gruyere Quiche image

Provided by Meredith .F

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb leek (about 3 med)
1 tablespoon olive oil
6 eggs, large
2 1/2 cups whole milk
1 tablespoon cornstarch
1 cup gruyere cheese, shredded (approx 4 oz)
salt & pepper

Steps:

Preheat oven to 350 degrees. Grease 9 1/2 inch deep dish pie plate. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4 inch wide slices. Rinse leeks in large bowl of water, swishing to remove sand. Transfer leeks to colander and drain. Repeat until all sand is removed.
In a 12 inch skillet, heat oil on med for 1 minute Add leeks and 1/4 tsp salt; cook 12-14 min or until tender & brown, stirring frequently. Transfer leeks to prepared quiche dish.
Meanwhile, in bowl, with wire whisk, beat eggs, milk, cornstarch, 1/4 tsp salt & 1/4 tsp black pepper until well blended.
Pour egg mixture over leeks in dish. Sprinkle with gruyere. Bake 30-35 minute Cool on wire rack for 5 minute.

Nutrition Facts : Calories 280, Fat 16.6, SaturatedFat 7.2, Cholesterol 241.5, Sodium 186.4, Carbohydrate 17, Fiber 1.4, Sugar 8.8, Protein 16.1