Ovo-Lacto Potato Leek Quiche Recipe originally published by The Iowa Source. Versatile quiche shines at brunch, lunch & dinner, and reheats well. Serve quiche with a salad of fresh baby greens for a simple & delicious meal.
When buying ingredients look for leeks less than 1 1/2 inches in diameter with unwilted tops. Don't be afraid to try some of the unusual varieties of potatoes at the farmers' market.
Total prep & cook time: 1 hr 20 min
Nutrition Data, 142g Serving: 241 cal, 25g carb, 5g fat, 266mg sodium, 1g fiber, 7g protein, 3g Sugars, low Cholesterol, Estimated glycemic load 15
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 degrees for half an hour before serving.
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