LEEK QUICHE
Steps:
- Trim one leek and carefully remove three or four attractive leaves for decoration. Trim the leaves so that they will fit the top of the pie as if a leek had been baked whole in the pipe.Blanch the leaves for a few minutes in boiling water, drain well, and set aside to cool.
- Cut each of the remaining leaves just above the spot where it begins turning green from white. Slice each down the center, or lengthwise, and the cut into 1.1/2 inch pieces.. Wash them. Drain well and sauté in the butter. Do not overcook, these should not be discolored but rather bright and tender.
- Combine the eggs, cream and milk and stir in the Swiss cheese along with the salt and pepper. Fill the juice crust by adding the sautéed leeks and covering with the egg mixture. Lay the reserved leek leaves on the top as if they were growing together -i.e.., place the bottoms together, and fan out the tops into an attractive pattern.
- Bake at 375 for 30 or 40 minutes, or until a knife inserted in the center of the pile comes out dry. Cool 10 minutes before cutting, Can also be served at room temperature.
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