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Categories:Viewed: 52 - Published at: 9 years ago
Ingredients
- 1 ready to bake pie crust (blind baked for 15 minutes)
- 2 tablespoons margarine
- 1 pound leeks-cleaned and thinly sliced
- 1 cup heavy cream-divided
- 1 teaspoon balsamic vinegar
- 6 ounces Gruyere or Gouda cheese-shredded
- 3 Large eggs
- 1/2 cup milk
- 1 salt and pepper to taste
Method
- Preheat oven to 350 degrees
- Heat margarine in med skillet and add leeks, saute for about 4 minutes stirring often to prevent browning
- Stir in 1/2 cup of heavy cream and balsamic vinegar, and stir until mixture thickens
- spread leek mixture into pie crust
- sprinkle cheese over leek mixture
- whisk eggs and the remaining 1/2 cup cream, milk and salt and pepper to taste
- pour egg mixture over cheese and leeks in pie crust
- bake quiche about 30-35 minutes until eggs are set
- allow to cool about 10 minutes before serving
