Dairy Potato Leek Quiche
from Willie Hernandez, Chef, Aprons Cooking School
Author | |
Date Added | |
Automatically create summary | |
Summary |
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.
Mon, September 8 2025
15 Elul 5785
All Recipes
Upcoming Sisterhood Events
Upcoming Temple Events
There are no upcoming events at this time.
subscribe
Temple Beth-El 3330 Grove Ave. Phone 804-355-3564
Jacob & Selma Brown Religious School 601 N. Parham Rd
|
|||
Temple Beth-El
|
Privacy Settings | Privacy Policy | Member Terms
©2025 All rights reserved. Find out more about ShulCloud