LEEK AND CHEESE QUICHE
A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!
Provided by MIZDEEGZ
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
- In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
- In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
- Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 15.7 g, Cholesterol 203.9 mg, Fat 39.4 g, Fiber 0.8 g, Protein 14.9 g, SaturatedFat 21.4 g, Sodium 358.6 mg, Sugar 2.6 g
LEEKS IN CHEESE SAUCE
We eat alot of leeks here in Belgium. This has to be one of my favorite ways to prepare and eat them. The cheese sauce doesn't overpower or mask their flavor, it simply complements it.
Provided by FlemishMinx
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200°C.
- Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
- Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
- As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
- Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
- Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
- Remove the bayleaf, then pour the cheese sauce over the leeks.
- Top with remaining cheddar, and bake 20-30 minutes, until golden.
- If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.
Nutrition Facts : Calories 304.1, Fat 18.6, SaturatedFat 11.6, Cholesterol 57.7, Sodium 315.9, Carbohydrate 23, Fiber 1.8, Sugar 3.7, Protein 12.5
CARAMELIZED LEEK QUICHE
This caramelized leek quiche is an ideal make-ahead recipe for a brunch or picnic.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out dough to a 12-inch circle. Fit dough into a 10-inch round fluted tart pan with a removable bottom, pressing into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over to create an edge that extends 1/4-inch above the pan. Lightly prick bottom of dough all over with a fork. Chill until firm about 30 minutes.
- Preheat oven to 375 degrees. Line bottom of dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges are just beginning to turn golden, about 30 minutes. Remove parchment paper and weights; continue baking until lightly golden all over, 10 to 15 minutes more. Cool tart shell completely on a wire rack.
- Heat olive oil in a medium skillet over medium heat. Add leeks and thyme and cook, stirring occasionally, until leeks soften and begin to brown, 10 to 15 minutes. Season with salt and pepper.
- Sprinkle half of the cheese over the bottom of the tart shell, top with cooked leek mixture and sprinkle with remaining cheese. In a medium bowl, whisk together eggs, yolk, milk, cream, and a pinch of salt and pepper. Pour mixture over leeks and cheese. Bake until puffed and golden brown, 30 to 35 minutes. Transfer to a wire rack to cool 10 minutes before serving, or serve at room temperature.
LEEK QUICHE
We often have potluck breakfasts at my school. I came up with this leek quiche recipe so I could bring something different and filling to share. You can make it in the large pie version or in little tartlets. And if you want to make it vegetarian, just eliminate the sausage. —Kathryn Dampier, Quail Valley, California
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large skillet, heat oil over medium-high heat. Add leeks and mushrooms; cook and stir until tender, 3-5 minutes. Add sausage and garlic; cook 1 minute longer. Remove from the heat. Sprinkle 1/2 cup cheese over crust. Top with sausage mixture and tomatoes. Whisk eggs, cream, sour cream, thyme, salt and pepper; pour over top. Sprinkle with remaining cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand 10 minutes before serving. If desired, top with additional fresh thyme.
Nutrition Facts : Calories 395 calories, Fat 29g fat (14g saturated fat), Cholesterol 143mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
LEEK MAC AND CHEESE
Posting for ZWT#6. Cooks usually reserve dark, tough leek greens for stock but here they are incorporated into mac and cheese. From Food & Wine.
Provided by WiGal
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°.
- Melt 2 tablespoons of the butter in a large skillet.
- Add the leek greens and cook over high heat, stirring just until slightly wilted, 5 minutes; season with salt and pepper.
- Cook over low heat until very tender, about 20 minutes.
- Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter.
- Add the flour and cook over moderately high heat, whisking, for 2 minutes. Add the half-and-half and bring to a boil, whisking until thickened, about 5 minutes.
- Remove from the heat.
- Add 2 cups of the cheese, season with salt and pepper and whisk the cheese sauce until melted.
- In a large saucepan of salted boiling water, cook the macaroni until nearly al dente.
- Drain well.
- Add the macaroni and the cheese sauce to the leek greens and stir until combined.
- Transfer the macaroni to an 8-by-11-inch baking dish and sprinkle with the remaining 1/2 cup of cheese.
- Bake for about 40 minutes, until bubbling.
- Turn the broiler on and broil the mac and cheese until golden brown on top, about 3 minutes.
- Let stand for 15 minutes before serving.
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20 BEST LEEK RECIPES THE FAMILY WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-08-18Category Recipe Roundup
- Potato Leek Soup. When I think of winter comfort food, I think of potato and leek soup. Thick, creamy, nutritious, and dense, it’s everything you want in a cozy bowlful.
- Leek and Kale Galette. This gorgeous leek and kale galette would be perfect for an impressive and elegant weekend brunch. It’s made with nutritious green vegetables, wrapped in a soft cheese filling, and encased in flaky pastry.
- Sauteed Leek with Bacon. Bacon and leek are the ultimate tasty team. The subtle flavor of the leeks is the perfect complement to bacon’s salty, meaty kick.
- Leek Gratin. Sunday roasts need hearty sides, and it doesn’t get much better than this indulgent gratin. It’s a fun alternative to classic potato casseroles, with leeks doing the heavy lifting.
- Caramelized Leek and Mushroom Rice. This is a light and healthy side that’s perfect for vegetarian dinner parties. It’s a beautiful blend of nutty rice, earthy mushrooms, and silky leeks.
- Vegetable Kugel with Caramelized Leeks. A kugel is a traditional Jewish casserole made from egg noodles or potatoes that’s typically served on Passover.
- Mushroom Leek Pizza. Vegetarian pizzas are a great option for Meatless Mondays. This delicious recipe is so much better than anything your local pizzeria can provide.
- Leek Soup with Chicken, Mushrooms and Bacon. It’s hard to believe that this creamy soup is dairy-free, but it’s true! There’s so much flavor in this beautiful bowl, along with some impressively healthy ingredients.
- Spinach Leek Stuffed Mushrooms. Serve these as an appetizer or a tasty light lunch, and enjoy the flood of compliments that will inevitably follow. Large portobello mushrooms are packed with a spinach, leek, and onion filling.
- Leek Bread Pudding. I don’t know if this dish is sweet or savory, and I don’t really care. When a recipe is this insanely delicious, you don’t ask questions.
37 LEEK RECIPES THAT WILL CHANGE YOUR ONION OUTLOOK
From epicurious.com
Estimated Reading Time 6 minsPublished 2015-04-11
- Steamed Winter Veggie Bowls. Steaming vegetables isn't the flashiest cooking technique, but it truly lets veggies become their best selves. Here, they get a little help from sherry vinegar, honey, and cayenne.
- Braised Leeks, Peas, and Lettuce. Braising may sound like a winter move, but this delicate spring braise will bring something fresh and nuanced to your table.
- Spring Greens and Leek Gratin. The contents of this cast iron skillet demonstrate the best way to eat your greens: with creamy, cheesy leeks, of course!
- Glazed Leeks With Pine Nut Salsa Verde. This is a great side dish to help you get to know leeks more intimately. They're brought to life with a nutty, herby salsa verde and spiked with a little honey-sweetened sherry vinegar.
- Leek and Potato Galette With Pistachio Crust. Few things go together as well as humble leeks, potatoes, and goat cheese. But the ground pistachios in the crust make this galette truly luxe.
- Leeks in Vinaigrette with Walnuts and Tarragon. If you want to show off that you know your way around a leek, make this riff on a classic leeks in vinaigrette.
- Spring Pea Fish Chowder. What makes this fish chowder sing is its leek backbone. Every bowl is fragrant with sweet alliums, and the broth is infused with their subtle flavor.
- Charred Leeks With Honey and Vinegar. Sometimes you want to burn your dinner on purpose. Alliums (plants in the onion family, such as leeks) are among the group of ingredients that really benefit from a good char on a grill.
- Chicken and Rice With Leeks and Salsa Verde. This one-skillet meal shows what leeks can do for chicken and rice, but it's the deeply savory anchovy-garlic-caper salsa, and the hit of lemon juice before serving that boosts this dish toward lift-off.
- Leek-Top Baking-Sheet Hash. This recipe highlights one of the most under-utilized greens: leek tops. If you're trying to get more bang for your buck and cut down on waste in the kitchen, keep this one in your back pocket.
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