Leek Quiche With Potato Crust

I just made this recipe today, and it is a perfect summer dish! Real simple to make and a great use of leeks! I of course added additional ingredients because I like a lot of flavor. The nice thing about this recipe is that there are not a lot of ingredients, they are probably things you all ready have in your fridge. Why not try this one out tonight?!

Crust:

3 Cups Potatoes, grated
3 T Oil

Grate potatoes, and squeeze out excess water. Mix potatoes with oil. I used an infused garlic and basil olive oil. All though the recipe does not call for it, I added sea salt, pepper, garlic powder and about a 1/2 cup of Parmesan cheese. Once potatoes have mixed with oil, place in a 9 inch pie pan pressing along the sides and bottom. Bake at 425 for 15 minutes. While that is baking, make the filling.

Filling:

1 Cup Leeks, chopped
1 Cup Cheese, grated
3 Eggs
1 Cup Evaporated Milk
Sea Salt & Fresh Ground Pepper

Thoroughly wash the leek. They do tend to have a lot of sand in them. Once clean and dried, chop one cup (about one leek). Grate cheese. I used two different types of cheese to add some contrast, white cheddar and baby swiss. Layer the leeks and then the cheese on top of the crust. In a bowl whisk eggs, evaporated milk, salt & pepper. Pour mixture over leeks and cheese and bake at 425 for 15 minutes. Reduce heat to 350 for another 25-30 minutes. Bake until top is nice and browned.

My oven allows me to bake convection, if you have this setting on your stove this dish would benefit from it. The convection setting allows everything to cook very even, with nice browning from top to bottom. Hope you enjoy this great dish as much as I did!

Thanks Shawna for the recipe! shawnaskitchen.blogspot.com