1 (9-inch) ready made pie crust or homemade pie crust
3 pounds leeks, cleaned, trimmed and julienned
3 tablespoons butter
1 teaspoon chopped thyme
1/3 cup heavy cream
1 cup grated Gruyere or Swiss cheese, divided
Preheat oven to 425 degrees F. Line a 9-inch pie pan with dough.
Melt butter; add leeks, season with thyme and cook covered over medium to low heat for 20 minutes until softened.
Mix eggs, cream and 3/4 cup cheese and add the cooled leeks. Pour into pie shell, top with remaining 1/4 cup cheese and bake for 40 minutes.
Cool for 15 minutes before cutting and serving.
Makes 6 to 8 servings.
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