CSA Basket Week 4 Recipe



PREP TIME:15 mins



  • 1 1/2   pounds   large leeks, white portion and 1 inch of green thoroughly cleaned and thinly sliced
  • 1    tablespoon   unsalted butter
  • 3      large eggs
  • 1/2   cup   heavy cream
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   ground pepper
  • 1    cup   Gruyere cheese, grated and divided
  • 1 9 inch pie crust



Keep oven on at 350 degrees F. In a medium skillet over medium heat, melt butter. Add leeks and sauté, stirring occasionally, 5 to 6 minutes, until softened. Remove from heat and stir in cream. Let stand 5 minutes.

Meanwhile, in a medium bowl, whisk eggs with salt and pepper. Stir egg mixture into the leeks and cream. Sprinkle 3/4 cup of cheese on bottom of pie shell.

Pour egg mixture into prebaked pie shell; sprinkle remaining cheese on top. Bake 45 minutes, or until just set in middle and browned on top. If necessary, turn on broiler; broil 6 from element 2 minutes, just until top browns.


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