Leek Quiche 4-6 servings
from Julia Child’s Mastering the Art of French Cooking
Preheat oven to 375 degrees.
1 lb. sliced white of leek (about 3 cups)
½ cup of water
1 tsp of salt
3 TBS butter
1 ½ cups whipping cream
Pinch of nutmeg
1/8 tsp pepper
An 8 inch partially cooked pastry shell on a baking sheet. (I used 9 inch. Could not find 8 inch)
¼ cup grated cheese
1 Tb butter cut into pea sized dots
Boil the leeks over moderately high heat in a heavy bottomed, covered saucepan with the water, salt, and butter until liquid has almost evaporated. Lower heat and stew gently for 20 to 30 minutes until leeks are very tender.
Beat the eggs, cream, and seasonings in a mixing bowl to blend. Gradually stir in the leeks. Check seasoning. Pour into pastry shell. Spread on the cheese and distribute the butter over it. Bake in upper third of preheated oven for 23 to 30 minutes, or until puffed and browned.