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Sautéed leeks star in this traditional tart from the Picardy region in northern France.
1 Heat butter or olive oil in Dutch oven or large saucepan over medium heat. Add leeks, and sauté 7 to 10 minutes, or until tender. Cool.
2 Preheat oven to 425°F. Place piecrust on baking sheet.
3 Whisk eggs in large bowl. Whisk in milk, and season with salt and pepper, if desired. Stir leeks into egg mixture.
4 Spread leek mixture in piecrust, and bake 15 minutes. Reduce oven heat to 350°F, and bake 45 to 60 minutes more, or until lightly browned on top and knife tip inserted in center of quiche comes out clean. Cool 10 minutes before serving.
- Calories 199
- Carbohydrate Content 22 g
- Cholesterol Content 48 mg
- Fat Content 11 g
- Fiber Content 2 g
- Protein Content 5 g
- Saturated Fat Content 3 g
- Sodium Content 318 mg
- Sugar Content 5 g