Show 04.07 Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
1 prepared piecrust
3 medium size leeks
1 ½ cups light cream
6 oz of Swiss Cheese
¾ teaspoon of salt
¾ teaspoon of pepper
dash of nutmeg
dash of hot sauce
Butter the bottom of a pie tin or tart pan and line with the piecrust.
Preheat the over to 375F.
Wash the leeks well removing any dirt, cut off tops, and slice the white section into thin rounds.
Place the leeks in a saucepan on low heat with 1 tablespoon of butter and ½ cup of water and cook until soft. When done, drain and set aside until cool, then place the leeks in the bottom of the piecrust.
Place the cheese over the leeks (can be grated or the thin sliced variety).
In a medium bowl with a rotary beater, beat the eggs with all of the other ingredients until well combined, but not frothy.
Place the pie pan in the oven and pour the liquid in, Bake 35-40 minutes or until the top is golden and the center firm.
Cool before serving.