Hello everyone. Here's an easy quiche for lunch or light supper. Can occasionally be too watery when re-heating, you can thicken the mix by substituting some cream for the milk.
Ingredients:
1 lb. leeks (3 medium)
1 tablespoon olive oil (more if pan tends to stick, less if using non-stick pan)
6 large eggs
2.5 cups whole milk
1 tablespoon cornstarch
1 cup shredded Gruyere cheese (half this if you're not looking for a gooey qhiche)
salt
pepper
Preheat oven to 350 degrees.
Grease 10" quiche dish or 9.5" deep dish pie plate
Cut roots and trim tops of leeks
Cut lengthwise in half, cross-wise 0.25" wide
Clean leeks thoroughly
Heat olive oil
Cook leeks with 0.25 teaspoon of salt
Cook ~12-14 minutes (until leeks are tender)
Transfer leeks to quiche dish, spread evenly.
In a bowl: eggs, milk, cornstarch, 0.25 teaspoon salt, 0.25 teaspoon pepper
Whisk
Pour egg mixture over leeks.
Sprinkle Gruyere
Bake 30-35 minutes (until a knife comes out clean and top is golden brown)
Cool 5 minutes
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