Let’s talk Leeks! The long, white-stemmed leek can be eaten raw, sliced in salads, sautéed or added to soups and pies. The mild onion flavor of the leek is perfect for those who prefer more delicate flavors.
Leeks are a good source of vitamins A, C and K (important for helping your blood to clot). They also contain minerals such as iron and manganese (involved in the regulation of brain and nerve function). Leeks are also a good source of dietary fiber.
Experimenting with leeks has been really fun! I made this dish for dinner but it would also be fantastic for brunch!
- Favorite pie crust for 1 9-inch pie
- 1 Tablespoon olive oil
- 1 cup thinly sliced leek (about 1 large)
- ¼ teaspoon black pepper
- 1 medium peeled baking potato, halved lengthwise and cut into ¼-inch-thick slices (about 1 cup)
- 1 cup fat-free milk
- 3 eggs
- ⅓ cup grated Gruyère
- 2 tablespoons grated fresh Parmesan cheese
- 1 tablespoon Dijon mustard
Preheat the oven to 350 degrees.
Using a fork, prick the bottom of the crust all over.
Bake for 15 minutes or until just lightly browned. Remove from the oven.
Heat the oil in a large nonstick skillet over medium-high heat. Add the leek, pepper, and potato; sauté 4 minutes. Spread leek mixture into prepared crust.
Place the milk, eggs, cheeses, and mustard in a blender, and process until smooth. Pour milk mixture over leek mixture. Bake at 375° for 40 minutes; let stand for 10 minutes.