Leek Quiche Recipe - Cooking Index
Leek Quiche Recipe - Cooking Index
To clean leeks, cut off all but 2 inches of the green part and make a lengthwise cut almost to the root. Hold leeks root-side up under cold running water and separate layers with your fingers to remove embedded dirt and sand.
Type: Vegetables| 2 cups | 474ml | Leeks, white and 1" of green - thoroughly cleaned (large) |
| 1 tablespoon | 15ml | Butter |
| 3 tablespoons | 45ml | Eggs - lightly beaten (large) |
| 1/2 cup | 118ml | Heavy cream - heated |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 cup | 146g / 5.1oz | Grated Gruyere cheese - divided |
| 1 | Unbaked Atkins Pie Crust - (see recipe) |
Heat oven to 350 degrees. Thinly cut leek crosswise. In a medium skillet over medium heat, melt butter. Add leeks and cook, stirring occasionally, 5 to 6 minutes, until softened. Remove from heat.
In a medium bowl, whisk eggs with salt and pepper. Stir in leeks and cream. Sprinkle 3/4 cup of the cheese on bottom of pie shell. Pour egg mixture in shell; sprinkle remaining cheese on top.
Bake 45 minutes, or until just set in middle. Turn on broiler; broil 6 inches from element 2 minutes, just until golden brown.
This recipe yields 6 servings.
Carbohydrates: 10.5 grams
Net Carbs: 8 grams
Fiber: 2.5 grams
Protein: 21 grams
Fat: 13.5 grams
Calories: 344
Source:
Atkins Cookbook at http://atkinscenter.com
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