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Potato Leek Quiche, Ovo-Lacto Brunch Recipe

Meltingly soft leeks & tender potato chunks baked in a savory custard

Potato Leek Quiche

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

12 Servings

Nutrition Data, 142g Serving: 241 cal, 25g carb, 5g fat, 266mg sodium, 1g fiber, 7g protein, 3g Sugars, low Cholesterol, Estimated glycemic load 15

Ingredients:

  • 1 9-inch pie crust baked for 10 to 12 minutes at 425 degrees
  • 1 to 2 small potatoes, peeled and cubed and boiled until tender
  • 1 cup leeks, white part only, cut into 1/4-inch slices, sautéed in 1 Tblsp. butter until very soft and just starting to brown
  • 1/2 cup shredded cheese like gruyere or any other flavorful
  • 2 cups whole milk
  • 4 eggs
  • 1/2 tsp. dried thyme (optional)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
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Directions:

  1. Prepare the pie crust and let cool while you prepare the filling
  2. Whisk together milk, eggs, thyme, salt, and pepper
  3. Stir in the potatoes, leeks, and cheese
  4. Pour into the crust and sprinkle with the remaining cheese
  5. Bake for 40 to 50 minutes at 325 degrees until the center is just set
  6. Let the quiche stand for 20 minutes before serving

Recipe 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.

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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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