| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Jewish |
Casseroles, Vegetables |
1 |
Servings |
INGREDIENTS
|
|
Pastry * |
| 1 |
tb |
Olive oil |
| 3 |
md |
Leeks ** |
|
|
Salt and pepper |
| 4 |
|
Garlic cloves; finely chopped |
| 8 |
|
Nicoise or Calamata olives; (8 to 10) pitted and chopped |
| 2 |
ts |
Chopped fresh thyme |
| 1 |
tb |
Coarsely chopped Italian parsley |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Half-and-half |
| 1/2 |
ts |
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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