Leek Quiche

The leek has been recognized as the emblem of Wales since the middle of the 16th century. Its earliest association with Wales dates back to the battle of Heathfield in 633 AD, when St. David persuaded his countrymen to distinguish themselves from their Saxon foes by wearing a leek in their caps. He was a bit desperate I’d say. Were there no feathers around to place in the caps? One would think that the Welsh language would be enough to distinguish them from the poor Saxons in battle. As in… “Take that, you Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch! “

The following recipe was attached to the twist tie that held the leeks that I bought yesterday in the grocery store (originating from Boot’s farms in Scotland, ON). I’m not sure where Scotland, Ontario is but it might just be that I am participating in the ‘hundred- mile diet’ by purchasing these leeks. One thing that you have to remember about leeks is that they are notoriously sandy on the inside so even when you cut off the dark ends of the leeks, you must check to make sure that there is no dirt lurking in the shafts.

Ingredients:
1 cup cooked leeks

I would sauté the leeks in butter to cook them. They really only need to be softened. I suspect that about 2 cups of thinly sliced leeks will make about a cup of cooked leeks. (Cut them across the shaft and only use the white or light green part of the leek.)

3 eggs, beaten
1&1/4 cup light cream
Salt and pepper to taste
1 cup of grated cheddar cheese (I would use old cheddar ‘cause it has way more flavour than young cheddar)
1 ready-made frozen pie crust (You can use the pie crust in the aluminum pan it comes in or, remove it and place it in a flan pan for a nicer presentation of the cooked quiche)

Warm the cream or milk in a saucepan on the stove, and pour over the eggs. (Don’t heat the cream too much or it will cook your eggs). Stir in the salt and pepper. Spread the cooked leeks and grated cheddar on the pie shell. Pour the egg mixture over the filling and bake at 325 º F. for 30 to 40 minutes or until the filling looks firm, or at least, not wobbly. This quiche can be improved by using a home made pastry crust, but that recipe is for another day.

(Supposedly, a leek-heavy diet is part of the reason why French women are so thin. Right.)