Leek and Herb Quiche

From Yankee Magazine's Great New England Recipes

Pies and Pastries Recipes | Eggs Recipes

Yield: Serves 6.

This is an uncomplicated, very creamy quiche. The garlic is nice even without being sautéed. Cooked vegetables, seafood, or meat may be used in place of or in addition to the leeks.

• 10-inch pie shell, unbaked (use favorite pie crust recipe)
• 3/4 cup grated Swiss cheese
• 2 cups sliced leeks (white portion only)
• 2 tablespoons butter
• 1-1/2 cups heavy cream
• 2 cups light cream
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon dill
• Pinch of thyme
• 1 tablespoon chopped fresh parsley
• 1 garlic clove, minced
• 5 eggs

Sprinkle cheese on bottom of pie shell. Sauté leeks in butter until soft. Layer leeks evenly over cheese. In saucepan, bring creams and seasonings to boil. Beat eggs and mix in hot cream, beating constantly. Pour mixture into pie shell. Bake at 375 degrees F for 40 minutes, or until a knife inserted into the center comes out clean.

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