I love Leek Quiche. Leeks have a milder and more mellow flavor than onions. When they’re sautéed, the leeks just seem to melt into the custard filling. Leeks also mix beautifully with other vegetables. I often reduce the amount of leeks by a cup or two and substitute them with drained frozen spinach, sautéed fresh spinach and/or mushrooms, chopped steamed broccoli florets- the possibilities are endless. The photo on top of this recipe is a Leek Quiche mixed with chopped spinach.
While I only use the white and pale green parts of the leeks for a Leek Quiche, I save the dark green leaves and add them to soups. The easiest way to wash these generally very sandy vegetables is to cut off the root ends, slice them lengthwise down the middle to where the pale green parts turn to dark green. Slice 1/2 inch slices of the white and pale green parts of the leeks. Put these slices in a colander and wash thoroughly under running water. Save dark green leaves for soup or garnish.
This Leek Quiche is made with Half and Half. For a quiche without cream, try my Dairy Free Eggplant Onion Quiche.
Prep time: 30 minutes