Leek and Havarti Quiche

[Guest guest]

Leek and Havarti Quiche

 

1 sheet frozen puff pastry (half of a 17 oz. box), thawed

2 lb. leeks (6 medium)

2 TB butter or stick margarine

3 large eggs

1-1/3 cups half-and-half or light cream

3/4 tsp. salt

1/2 tsp. ground black pepper

1-1/2 cups (about 6 oz.) cubed Havarti cheese

 

1. Preheat the oven to 375º F. Place the puff pastry in a 9 " pie pan. Trim

excess pastry and score the

edge with a fork. Line the pastry with foil, fill with pie weights or dried

beans; bake for 18 minutes.

Remove the weights; let pastry cool.

 

2. Meanwhile, trim the leeks, cutting off the roots and dark green portions.

Cut the leeks in half lengthwise;

slice them crosswise 1/4 " thick, then place in a colander and rinse under

cold running water; drain.

 

3. In a large skillet over medium-low heat, melt the butter. Add the leeks

and cook until soft, about 15 minutes.

Let cool.

 

4. In a large bowl, whisk together the eggs, half-and-half, salt and pepper.

Stir in the cheese and leeks and pour into the prebaked shell. Bake until a

knife inserted in the middle comes out clean, 35-40 minutes. Serve warm

or at room temperature.

 

Serves 8.