Wednesday, January 2, 2013

Leek and Gruyere Quiche

Quiches are a great thing to make when you have extra cheese and veggies hanging around in your fridge. While I was visiting my parents I went grocery shopping and bought a few things that were already in the house. With a whole lot of gruyere and some extra leek from another recipe, my mom decided it was time for a quiche. Since she's a great cook, I love following her lead in the kitchen.

We started taking out what we were going to use when my mom taught me a little trick to keep the quiche somewhat healthier (though I doubt any quiche with a pie crust can ever be considered healthy). Instead of using half and half or some cream, she added a bit of flour to low-fat milk and added an extra egg to the recipe. This way you still have a great cheesy filling, but without as much added fat and fewer calories. The flavor is great and it reheats well if you have any leftovers.

3/4 tablespoon olive oil
3 leeks, sliced and washed
1 onion, chopped
salt and pepper, to season
3 eggs
1/4 teaspoon ground nutmeg
1/2 cup milk
2 tablespoon flour
1 cup grated gruyere cheese, lightly packed (if your cheese is very finely grated, you will need 1 3/4 cups)
1 prepared pie crust, thawed

Preheat your oven to 350ºF/175ºC.

In a large saucepan over medium-high heat, heat the olive oil. Add the leek, onions, and a pinch of salt and pepper. Sauté until the leeks and onion soften and the onions a transparent, about 10 minutes. Place leek mixture in pie crust. In a bowl, whisk the eggs. Add the nutmeg, milk, and flour and whisk. Stir in the cheese. Pour egg mixture over the leek. Place quiche in oven and bake for 55 to 65 minutes, rotating the quiche 180º half way through the baking process. When done, the top of the quiche will be golden. Pin It Now!

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