Herb Leek Quiche
1 pie shell (pierce and pre-bake for 5 minutes)
2 medium leeks, white and pale-green parts only, thinly sliced and rinsed well
1 ounce (2 tablespoons) unsalted butter
2 large eggs plus 1 large egg yolk, lightly beaten
1/2 cup heavy cream (you can substitute 1/2 and /1/2 or light cream-
1/2 cup grated Comte or Gruyere cheese (I used Gruyere)
1/4 cup chopped mixed delicate herbs (such as tarragon, basil, chives, parsley, or chervil)
1/2 teaspoon coarse salt
Freshly ground pepper
Preheat oven to 350 degrees. Prick bottom of crust with a fork and bake until edges are golden.
Meanwhile, saute leeks in butter over medium-high heat, stirring frequently, until leeks are just tender, 4 to 5 minutes. Transfer leeks to a bowl, and let cool slightly.
Add eggs and yolk, cream, cheese, herbs, and salt to leeks, and stir to combine. Season with pepper. Spoon filling into cooled shell. Bake until filling is set in the center, 30 to 35 minutes. Let cool in pan on wire rack.
Couldn't be easier and tastier.