Wednesday, June 13, 2012

Quick Leek, Shallot & Garlic Quiche

It is nearly summer here in the northern hemisphere and the temperatures have definitely been getting up there every now and again. We have enjoyed a few weekends of wonderful weather lately so everyone is in the mood for barbecues and getting together with friends and family. With that in mind I whipped up a quiche that is quick, tasty, somewhat vegetarian (it has eggs so it can't claim the full vegetarian title), that will make those events even more enjoyable.

Here is the recipe:

Quick Leek, Shallot & Garlic Quiche

1 Pre-made Pre-cooked Pie Shell
2 TBSP Olive Oil
2 Leeks (sliced thin)
1 Shallot (Large if possible, sliced thin)
5 Cloves of Garlic (minced)
Salt & Pepper to taste
1 tsp  Black Truffle Oil (optional)
3 Eggs
1 1/4 Cup Milk
1/4 Pound Gruyere Cheese (Grated - about 1 1/3 Cup)

Preheat oven to 325 degrees Fahrenheit

Put the 2 TBSP of olive oil in a frying pan and heat at medium high heat. Add the leeks, shallots and garlic to the hot oil and saute until the leeks become soft. Add in the black truffle oil (optional, but it will give the quiche an enhanced flavor). Season with salt and pepper to taste. Remove from the heat and allow this mixture to cool off.

In a bowl beat the eggs and add the milk in. Once well mixed add in the cheese and the cool leek mixture. Once all the ingredients are well incorporated pour the mixture into the pre made pie shell.

Place in the oven on a cookie sheet and bake for 25-35 minutes, or until the custard puffs in the center.

Allow to cool before serving.

Enjoy :)

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