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Shavuot Leek Quiche
This quiche is modeled after the classic French Tarte Saint Germain and is a mouthwatering addition to any Shavuot dairy meal, either as a main course or as a side dish with a fish entree.
Serves 4 as an entree or 6 as side dish.
Ingredients:
- 4 tbl butter
- 6 leeks
- 2 eggs + 2 more yolks
- 1 cup heavy cream
- 1 cup light cream
- salt and pepper
- 1 9-inch pie crust, partially baked
- 1/2 cup mild yellow cheese, grated (can be made with a pungent cheese, like Swiss, for a stronger flavor)
- nutmeg
Directions:
Preheat the oven to 300 degrees farenheit.
Cut off the ends of the leeks, until there is about an inch of green left. Slice each leek in half lengthwise to check for bugs. (There are often small bugs found in leeks. Check especially well around the joint where the leaf turns white. Each interior leaf can be checked in sunlight or other strong light. If the outer third are clean, the rest probably are.)
Dice the leeks and sauté in the butter until soft. Do not let them brown.
Whip the eggs and cream in a bowl and add salt, pepper and pinch of nutmeg.
Spoon the leeks into the bottom of the quiche crust. Pour the egg and cream mixture over the leeks, leaving approximately a half inch clearance from the top of the pan.
Sprinkle the cheese over the top of the quiche.
Bake for 35-40 minutes, until the quiche is set and golden brown on top.
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