Leek Quiche – Kosher By Gloria

I like Leek Quiche. Leeks have a milder and extra mellow taste than onions. Once they’re sautéed, the leeks simply appear to soften into the custard filling. Leeks additionally combine fantastically with different greens. I typically cut back the quantity of leeks by a cup or two and substitute them with drained frozen spinach, sautéed contemporary spinach and/or mushrooms, chopped steamed broccoli florets- the chances are infinite. The photograph on high of this recipe is a Leek Quiche blended with chopped spinach.

Whereas I solely use the white and pale inexperienced components of the leeks for a Leek Quiche, I save the darkish inexperienced leaves and add them to soups. The simplest approach to wash these typically very sandy greens is to chop off the basis ends, slice them lengthwise down the center to the place the pale inexperienced components flip to darkish inexperienced. Slice 1/2 inch slices of the white and pale inexperienced components of the leeks. Put these slices in a colander and wash totally beneath operating water. Save darkish inexperienced leaves for soup or garnish.

This Leek Quiche is made with Half and Half. For a quiche with out cream, attempt my Dairy Free Eggplant Onion Quiche.

Prep time: half-hour