MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato Leek Quiche
Categories: Breakfast, Dinner pies, Vegetarian
Yield: 12 Servings

1 Pie crust (9");
- baked for 10 to
- 12 minutes at 425?F
1 sm Potato;
- up to 2, peeled, cubed,
- boiled until tender
1 c Leeks;
- white part only,
- sliced 1/4"
1 tb Butter
1/2 c Cheese like gruyere;
- shredded
2 c Whole milk
4 Eggs
1/2 ts Dried thyme (optional)
1/2 ts Salt
1/4 ts Pepper

Total time: 80 minutes

Prepare the pie crust and let cool while you prepare the filling.

Saute leeks in butter until very soft and just starting to
brown.

Whisk together milk, eggs, thyme, salt, and pepper. Stir in the
potatoes, leeks, and cheese. Pour into the crust and sprinkle with
the remaining cheese. Bake for 40 to 50 minutes at 325?F until the
center is just set. Let the quiche stand for 20 minutes before
serving.

Tips:

Prebaking the pie crust is a must if you want to avoid a soggy crust.
To help the prebaked pie crust keep its shape, line the crust with
foil and fill part way with pie weights or dried beans to avoid
shrinkage and bubbling.

Bake the crust for 7 minutes and then remove the pie weights by
grasping the corners of the foil and lifting them out. Return to the
crust to the oven and bake for another 3 to 5 minutes.

Quiche is easy to make ahead of time and serve later. Store the cooled
quiche in the fridge for up to two days. When you are ready to eat it,
cover the quiche with foil and bake at 325?F for
30 minutes before serving.

Per serving: 241 cal, 25 g carbs, 5 g fat, 266 mg sodium, 1 g fiber,
7 g protein, 3 g Sugars, low Cholesterol

Recipe FROM: <https://web.archive.org/web/20171017054317/
http://www.savvyvegetarian.com/vegetarian-recipes/
potato-leek-quiche.php>

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