Leek and Herb Quiche


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. Saute 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.


Serves 6.

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