Tomato-Leek Quiche

Quiche is related to stew, chop suey, and most soups in that it was invented as a way to use up leftovers and ingredients that were going to go bad. It has since evolved into an art form all its own.

Quiche is actually very easy to make. You don't even have to cook anything if you don't want to. Just cut up the veggies and/or pre-cooked meat, beat the eggs, and you're ready to go.

1 pie crust, unbaked

1 medium leek

4 small Roma tomatoes

1 Tb butter

3 eggs

1 C milk

1/4 lb Havarti, finely shredded

salt and pepper to taste

1. Preheat oven to 350º. Slice white and light green parts of leek and sauté in the butter until soft, about 5 minutes. Arrange in bottom of pie crust.

2. Slice the tomatoes. Arrange evenly over the leeks.

3. Beat eggs until slightly frothy. Beat in milk. Stir in shredded cheese. Add salt and pepper, keeping in mind that the cheese is salty.

4. Set the pie tin on a baking sheet, in case some of the egg mix escapes during baking. Pour mixture into crust. Bake for one hour, until custard is set and crust is browned. Let cool for at least 10 minutes, and it will be easier to slice.

Quiches freeze very well. Let it defrost in the fridge for at least half a day (or overnight, if you're having it for brunch). Warm in 300º oven until heated through, 10 to 20 minutes, depending on how frozen the middle still is.

Serves 6


Difficulty rating  :)