| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Jewish |
Casseroles, Vegetables |
1 |
Servings |
INGREDIENTS
|
|
Pastry * |
| 1 |
T |
Olive oil |
| 3 |
|
Leeks ** |
|
|
Salt and pepper |
| 4 |
|
Garlic cloves, finely |
|
|
chopped |
| 8 |
|
Nicoise or Calamata olives |
|
|
8 to 10 pitted and |
|
|
chopped |
| 2 |
t |
Chopped fresh thyme |
| 1 |
T |
Coarsely chopped Italian |
|
|
parsley |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Half-and-half |
| 1/2 |
t |
Minced lemon zest |
| 2 |
oz |
Parmesan cheese, grated |
|
|
about 2/3 cup |
INSTRUCTIONS
for 9-inch pie shell or tart, with 1/2 teaspoon grated lemon zest
added. ** white parts only, cut in half lengthwise, thinly sliced, and
washed, about 3 cups. Make the pastry dough and line the pie or tart
pan. Heat the olive oil in a large saute pan, and saute the leeks with
1/2 teaspoon salt and a few grinds of pepper over medium heat. When
the leeks begin to wilt, in about 3 minutes, add the garlic, cover the
pan and lightly steam until the leeks are tender, 7 to 8 minutes.
Remove the lid and saute, uncovered, for 2 minutes more. Transfer to a
bowl, and toss the leeks with the olives, thyme and parsley. Set aside
to cool. Preheat oven to 375 degrees. Beat eggs in a bowl and mix in
half-and-half. Add 1/4 teaspoon salt, a pinch of pepper and lemon
zest. Spread cheese over the bottom of tart dough, followed by leeks
and olives. Pour the custard over, and bake for about 40 minutes,
until the custard is golden and set. jmerrill@prodigy.com Recipe by:
San Diego Union-Tribune Posted to JEWISH-FOOD digest by Nancy Berry
<nlberry@prodigy.net> on Sep 20, 1998, converted by MM_Buster v2.0l.
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