Thursday, April 19, 2012

Leek & Gruyere Quiche

One of the benefits of country life is the convenience of plentiful, farm fresh eggs. We have an "egg stand" about a mile away where you can see the roosters and chickens & leave $3 in a box when you take your carton of eggs. I feel so quaint and bucolic and I love going on runs to get eggs.

And since we're flush in fresh eggs, I need to find uses for them. I recently made a leek & gruyere quiche and it was so tasty that I had to share with you! It's a great vegetarian dish (but I bet it would be tasty with some chopped bacon added too).

After preheating the oven to 350 degrees, I started with one large leek and chopped it up (discarding the darker green parts)...


While I rinsed the chopped leeks and let them dry, I sauteed half a yellow onion and a clove of garlic in a pad of butter with a pinch of salt...


... once the onion & garlic had started to brown, I threw in my leeks and cooked for 10 minutes, stirring often...


I cracked four eggs into a bowl, mixed in a cup of half & half, and stirred in two cups of grated gruyere cheese (not pictured, sorry!). Then I got started on my puff pastry crust....


I should mention that one might normally make quiche in one of those fluted tart pans with a removable bottom. I didn't have one of those (I may buy one just since I'll be making this recipe over & over & over again), so I just used a square baking dish.

I filled up the crust with the egg mixture, popped into the oven, waited patiently for 45 minutes (this will vary by dish size), & removed. Sooooo delicious and perfect for breakfast, lunch, or dinner.


Stay hungry!

3 comments:

  1. Oooh this looks amazing! I've been learning to use leeks more in my cooking lately (they're so good for you!) and this would definitely be a recipe to try!

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  2. Did you use frozen puff pastry sheets or is there a separate product that is for puff pastry shells?

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    Replies
    1. Just frozen puff pastry sheets... they sat out while I was preparing the quiche, then I cut them up to fit the dish and baked!

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