Leek & Gruyere Quiche
Breakfast

1 lb. leeks (about 3 medium)
1 T olive oil
salt and pepper
6 large eggs
2-1/2 c whole milk
1 T cornstarch
4 oz. Gruyere cheese, shredded (~1 cup)
bacon, cooked and crumbled

Preheat oven to 350F.  Grease pie plate.  (Or bake a pie shell for the quiche.)

Cut roots and trim dark green tops from leeks.  Discard any tough outer leaves.  Cut each leek lengthwise in half, then crosswise into 1/4-inch slices.  Rince thoroughly in large bowl of cold water, swishing to remove sand.  Transfer leeks to strainer, leaving sand in the bottom of the bowl.  Repeat until all sand is removed.

In 12-inch skillet, heat oil on medium 1 minute.  Add leeks and 1/4 t salt; cook 12-14 minutes or until leeks are tender and browned, stirring frequently.  Transfer leeks to prepared quiche dish and spread evenly.  Sprinkle bacon bits on top.

Meanwhile, in bowl, with whisk, beat eggs, milk, cornstarch, another 1/4 t salt and 1/4 t black pepper until well blended.  

Pour egg mixture over leeks & bacon in dish.  Sprinkle with Gruyere.  Bake 30-35 minutes or until knife comes out clean.  Cool 5 minutes before serving. 

 
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