Leek Quiche

Leek Quiche (adapted from Moosewood)

Make your favorite pie shell. Here is ours.


Cheese (Karen Biondo’s goat, Burton Hill Feta, Gruyere, or Cheddar are all great)

Butter or Olive oil
Leeks (1 pound or more)
garlic (2-3 cloves)
Eggs (4-8)
3/4-1 cup milk (cow, goat, or coconut)
salt (to taste)
flour (3T, optional)
mustard (dry or prepared)
dried tomatoes (optional)

Make the pie crust and spread some cheese in the bottom of it.  Saute Leeks in olive oil or butter (the more the better) with garlic, and put it on top of the cheese.  You can do enough to fill the whole pie shell, or less.

Mix eggs with milk, salt, mustard and flour.  We have also made this without any milk at all and loved it.  Pour this mix over the leeks.  Spread dried tomatoes on top of that if you’d like.  Bake 40-45 minutes at 375 degrees

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