Leek

Quiche with Leeks

This custard is so rich that cheese is unnecessary. But you can stir in 1/4 pound crisp cooked bacon and 3 ounces of grated Gruyere cheese to the egg mixture to make the dish more substantial.

2 tablespoons unsalted butter
3/4 pound leeks, white parts only, cleaned and sliced thinly across
1 1/2 teaspoon kosher salt
3 large eggs
3/4 cup heavy cream
1 10-inch baked pie crust

Place rack in center or oven and preheat to 375 degrees F. Melt butter in large skillet; add leeks and 1/2 teaspoon salt. Cook over medium heat for 5 minutes or until wilted. Reduce heat to low. Cook for 20 minutes, stirring occasionally, until the leeks are very soft but not browned. Set aside.

Whisk together eggs, cream and remaining 1 teaspoon salt in a medium bowl. Stir in leeks. Pour into prepared crust. Bake 20 minutes, or until set and slightly puffed.

Serves 6.

From “Vegetable Love,” Barbara Kafka, Artisan 2005.

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