Leek Quiche Recipe
Servings: 1
Ingredients
- Crust - any can be used, like mille fueille pastry, or possibly any other quiche dough, or possibly none at all.
- 3 lrg Leeks, cleaned well and cut to small pcs.
- 2 c. Half and half, (in Israel I use Shamenet Le-Kafe) or possibly regular lowfat milk
- 1 c. Whipping cream
- 1 c. Butter
- 1 c. Crumbled Bulgarian cheese - it is better to use wetter cheese and not the dry varieties like Feta. Israelies - if you can obtain HaMeiri cheese yummy yummy use it.
- 1 c. Grated Kachkaval cheese
- 3 x Large eggs
Directions
- Preperation:1. Spread crust in pan.
- 2. Cook leek in half and half, cream and butter till most of the liquids are absorbed - which takes about 3/4 of an hour on low heat but you do not have to stand nearby all the time, an occasional stir will do. Just make sure heat is low sufficient so mix does not burn.
- 3. Cold and add in other ingredients. Spread on crust and bake for about 1 hour in medium heat.
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