Leek Quiche


  • 3 tbs unsalted butter
  • 1 and 1/2 lbs leeks, white part only, cleaned and cut into small rounds
  • 2/3 cup whipping cream
  • 3 large egg yolks
  • kosher salt, white pepper to taste
  • 9 inch pie shell, thawed, unbaked
  • Preheat the oven to 400 degrees.
  • Over low heat, melt the butter, add the leeks and simmer until tender, turning several times. About 6 minutes. Remove from the heat.
  • Whisk the cream and the egg yolks together. Season to taste with salt and white pepper.
  • Place the leeks in a large bowl and add the egg mixture. Mix well.
  • Pour the mixture in the pie shell and bake until the quiche sets. 30-40 minutes.
  • Let rest for at least 5 minutes before serving.

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