Quiche and Tea

Listen, I'm a classy lady and I demand a savory dish with a proper cuppa. The best accompaniment is a beautifully-golden quiche. This is one of my most favorite quiche recipes and I'll keep pie crust on hand just so I can make it whenever my saucer seems lonely.

INGREDIENTS:

2 tablespoons of butter

1 large leek, trimmed and sliced into half moons

splash of white wine (optional but necessary)

3 eggs

1 1/2 heavy whipping cream

1 cup shredded Gruyere cheese

salt/pepper

1 pastry shell (pie crust)

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Place the pastry shell into a pie pan. Smooth out the bottom so there are no cracks or gaps.

3. For the filling, saute the leeks in butter on medium low heat until they're tender (about 6-12 minutes) add a splash of white wine if the pan starts to look dry. Pour yourself a glass. The leeks are done when they look golden with a hint of brown but not burnt.

4. In a separate bowl, whisk the egg, cream and cheese. Add the cooked leeks and season with salt/pepper. Pour the mixture into the pastry shell pie pan. Transfer the pipe pan onto a baking sheet (to minimize spills in the oven), and place in oven. Bake about 35 - 45 minutes until set. If it's still jiggly in the middle, give it another 5 - 10 minutes then check again.

Other Variation: Add Spinach

Take a bag of frozen spinach, thaw in the microwave for 4 minutes in a safe bowl, squeeze the excess water and mix it into step 3 with the eggs, cream and cheese. If you do this, you will need to use a deeper pie pan.