Well, I've had quite a few requests for both recipes from last night, so here's the first one. Remember, I modified this from a cheese pie recipe, so it probably isn't how you make a real quiche. In fact, it most definitely isn't how you make a real quiche - but it was delicious, and that's all that matters.
Pat even ate a large slice - though he complained that there was too much leek. Next time, I'll only use 2 leeks and add in some bacon. That should satisfy the carnivore.
Leek & Gouda Quiche
2 tsp butter
3 leeks (white & light green parts only), chopped
2 cloves of garlic, minced or grated
salt, pepper & basil, to taste (around 1/4 to 1/2 tsp each)
1 cup + 1/4 cup half & half cream
1 & 1/4 cup shredded Gouda cheese
9" pie crust (either a refrigerated or thawed frozen one)
1. Preheat oven to 375F.
2. Melt the butter in a large saucepan. Cook the leek & garlic over medium-low heat until soft - about 10 minutes.
3. Remove from heat. Stir in 1 cup of cream & all of the Gouda. Season with salt, pepper & basil.
4. Whisk eggs with remaining 1/4 cup of cream. Slowly add to leeks. Mix well.
5. Pour into 9" pie crust. I had way too much leek-egg mixture for just one pie - but instead of making 2, I overfilled one & scrambled the rest with an extra egg. Also delicious. Bake on a cookie sheet (you'll be thankful you did when [if] it overflows like mine did) for 30 minutes. Let it sit for about 10 minutes before digging in (I may have forgotten that last step).