November 02, 2009
A couple of weeks ago, we announced that we are participating in Meatless Mondays, a campaign run in association with the Bloomberg School of Public Health at Johns Hopkins University ...
Edited by: Helen Pitlick
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Yield: 1 servings
[edit] Ingredients
1 |
crust |
3 |
large Leeks, cleaned well and cut to small pieces |
2 |
cups Half and half |
1 |
cup Whipping cream |
1 |
cup Butter |
1 |
cup Crumbled Bulgarian cheese |
1 |
cup Grated Kachkaval cheese |
3 |
[edit] Preparation
Step 1 |
Spread crust in pan. |
Step 2 |
Cook leek in half and half, cream and butter until most of the liquids are absorbed, about 45 minutes on low heat, stirring occasionally. |
Step 3 |
Cool and add other ingredients. Spread on crust and bake for about 1 hour at 350 degrees or until done. |
[edit] About Leek Quiche
Any crust can be used, like mille fueille pastry, or any other quiche dough, or none at all. It is better to use wetter cheese and not the dry varieties like Feta. If you can obtain HaMeiri cheese, use it.
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