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Dairy Potato Leek Quiche

from Willie Hernandez, Chef, Aprons Cooking School

Serves 6

Ingredients for crust
2 medium Yukon gold potatoes
3 tablespoons vegetable oil
Salt and pepper to taste

For filling
3 white parts of leek chopped
2 tablespoons butter
3 large eggs
2 cups cream
1 ½ cups shredded mozzarella
2 sprigs Chiffonade Basil
Salt and pepper to taste

Method  Shred potatoes and mix in bowl with oil, salt and pepper.  Then press firmly into a heavily greased 9 inch pie pan.  Bake at 350 degrees for 20 minutes or until golden brown. Set aside and make filling.

Heat a medium sauté pan at med high, melt butter and cook leeks until soft, no color.  

Crack eggs into bowl and mix with heavy cream until well combined. Then mix in basil, shredded mozzarella, salt and pepper.

Once mixed add to pie pan with potatoes and bake for 40 minutes at 350 degrees or until center is set or golden brown on top.

Tue, September 17 2019 17 Elul 5779