Leek Quiche

Name: Leek Quiche
Ingredients: 3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only; 2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter; Salt to taste; 1 garlic clove, minced (optional); 2 egg yolks; 1 whole egg; 1 Mediterranean pie crust [ed: please link] or whole wheat yeasted olive oil crust; Freshly ground pepper to taste; ¾ cup milk (2% or regular); 3 ounces Gruyère, grated (3/4 cup tightly packed)

Leek Quiche was pinched from <a href="http://cooking.nytimes.com/recipes/1014567-leek-quiche" target="_blank">cooking.nytimes.com.</a>

"I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche. Featured in: Leek Quiche...."

INGREDIENTS

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3 large leeks, about 1 1/2 to 1 3/4 pounds, white and light green part only

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2 tablespoons extra virgin olive oil or 1 tablespoon each olive oil and butter

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Salt to taste

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1 garlic clove, minced (optional)

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2 egg yolks

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1 whole egg

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1 Mediterranean pie crust [ed: please link] or whole wheat yeasted olive oil crust

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Freshly ground pepper to taste

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¾ cup milk (2% or regular)

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3 ounces Gruyère, grated (3/4 cup tightly packed)

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