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Pasta with Tomato Leek Sauce Tomato, Swiss & Leek Quiche Pork Ribs in Creamy Leek Sauce Meatballs-Fennel, Leek, Apple White Fish Leeks en Papillote Chicken/Tofu with Mustardy Leeks Quick Thai Leek Soup Creamy Potato Leek Soup Potato, Leek and Tomato Lasagna Glazed Parsnips and Leeks Winter Squash with Pear Filling Roasted Butternut Squash Salad Bacon, Leek, Tomato Sandwiches

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A delicious twist on basic spaghetti: Baking it with spinach, sausage and cheese melds the flavors deliciously and creates a one-dish meal that’s almost as good as lasagna—without all the work. Use a smaller or larger amount of meat, as desired, or omit completely for a vegetarian version.

Serves: 4-6

Beware Flimsy Pie Tins: A Quiche Tragedy

We were hosting our annual Thanksgiving coffee one year when a neighbor walked in crestfallen, carrying a bag of make-do muffins from the local bakery. She had made a gorgeous quiche but while sliding it into the oven, the whole thing collapsed, practically exploding quiche all over her and her hot oven. The culprit: The readymade crust with its famously flimsy pie tin.

The moral of the story: Don’t trust flimsy pie tins for heavy, liquid-y fillings. Set the tin into a regular pie dish before filling and bake in that dish. This worked just fine for me. Alternatively, fill the tin with just the cheese and leeks and place in oven. Slip a cookie sheet on the rack below, then pour the filling into the pie shell with the sheet situated below to catch any spills.

More about Pie Crusts

There is an entire art and science to making and baking pie crusts. I am taking the cheater’s route by simply calling for a ready made crust. And while it may seem odd, it really does work to pour the filling into the frozen crust. A solidly frozen crust won’t become soggy before the filling sets.

If you are inclined, there is plenty of instruction available on making a crust, baking it “blind” so it doesn’t buckle, remedying cracks, preventing soggy crusts and more. Joy of Cooking and The Professional Chef both have good step by step instructions. To make the more healthful and interesting whole grain crust, use whole wheat pastry flour, rather than just whole wheat flour.

TimeSaver Tip

If you’re short on baking time, pour egg filling into saute pan with leeks right after turning off heat to the pan. The residual heat will be enough to bring filling to room temperature. Be sure to stir immediately to keep eggs from cooking. Pour the heated egg-vegetable mixture directly into pie shell over cheese.

Ingredient Notes

1. Whole Wheat Pie Crust Wholly Wholesome makes a very good, 100% whole wheat crust. When served at one of my dinner parties, no one even noticed that the crust was unusual, proving that this is an easy and painless way to get more whole grains into the diet. Whole wheat crusts are readily available in health food stores, if not your regular grocer.

2. Sun-Dried Tomatoes Tomatoes in this form can be very strong-tasting and somewhat salty. That’s why only a ¼ tsp. salt is called for in the filling.

Although quiche has “relaxing weekend brunch” written all over it, it can also be a quick weeknight meal with a store-bought crust and the Time Saver tip in the notes.
Ingredients	Instructions
3 cups leeks diced to roughly 1” (the white and light green parts of about 1-2 large leeks) 2 Tbsp. butter 1/3 cup sun-dried tomatoes pieces, chopped roughly into ½” squares 1 tsp. dried marjoram 1 tsp. dried leaf basil	SWEAT Leeks and Tomatoes Preheat oven to 375 (F). While oven preheats, SWEAT leeks in butter, over medium heat, in an uncovered saute pan, for about 5 minutes, stirring and flipping every couple minutes. Add sun-dried tomatoes, marjoram and basil and continue sweating, stirring and flipping another 5-10 minutes, until leeks are just beginning to soften and sweeten. Avoid letting leeks dry out while cooking. If their edges should begin to whither or shrivel, lower heat and flip and stir more frequently. If necessary, cover pan to keep moisture in.
3 eggs 1 ¼ cup whole milk or soy milk ¼ tsp. each, sea salt and freshly ground pepper (more to taste)	Prepare Filling While leeks cook, prepare filling. In a medium-sized mixing bowl, beat eggs to blend whites and yolks thoroughly. Gradually beat in milk, then stir in salt and pepper. Set aside.
4 oz. Swiss cheese, shredded (about 1 ½ cups, loosely packed)	Grate Cheese Grate cheese and set aside.
1 readymade, frozen 9” whole wheat pie crust 1 egg, separated	Prepare Crust As soon as leeks, filling and cheese are ready, remove crust from freezer and brush baked crust with egg yolk. (Beat remaining yolk and its white into quiche filling.) Assemble and Bake Spread cheese evenly over crust, then spoon leek mixture evenly over cheese. Pour egg filling slowly and evenly over everything, to within ½” of the top of crust. Place carefully in oven and bake until filling is “set,” i.e., a sharp knife inserted in the middle will come out clean, about 45 to 60 minutes

Sun-Dried Tomato, Swiss and Leek Quiche

The Perfect Leftovers Dish

Quiche is delightful as a leftover–and also makes an excellent to-go lunch the next day.

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