| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Casseroles, Eggs, Main dishes, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Leeks |
| 4 |
tb |
Butter |
|
|
Salt |
|
|
Black pepper — ground |
|
|
Pie crust (9 inch) — |
|
|
Unbaked (2-crust) |
| 3 |
|
Egg yolks |
| 1 |
|
Whole eggs |
| 2/3 |
c |
Heavy cream |
|
ds |
Nutmeg — grated |
INSTRUCTIONS
Cream and finely slice the leeks (be sure to wash them well, as leeks
always have sand and dirt between the leaves) and saute in butter over
medium low heat-they should just melt down, not brown. When soft and limp,
salt and pepper them to taste and spread them in the chilled pastry shell.
Beat the egg yolks and whole egg with heavy cream and pour over the leeks.
Give it a grating of nutmeg, roll out the remaining pastry, fit it over the
filling as a top crust, and cut a 1/2 inch hole in the center. Bake at 450
for 10 minutes, then reduce the heat to 350, and continue cooking until the
custard is set and the pastry nicely browned, about 30 minutes. Serve warm
or cooled.
Recipe By : from The New James Beard cookbook
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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