3 Leeks, white part only,
-washed and thinly sliced
1 c Thinly sliced sweet white
-onion, such as Vidalia
1/4 c Chopped garlic
4 tb Butter
2 Eggs
2 Yolks
2 c Cream
Salt to taste
Pepper to taste
pn Freshly gorund nutmeg
1 c Grated Gruyere cheese
9″ pie shell, partially
-baked
Cook leeks, onions and garlic in melted butter over medium heat 20
minutes, or until cooked through and tender. Remove and cool.
Heat oven to 300’F. Mix together eggs, yolks, cream and seasonings.
Place leek mixture in bottom of pie crust and add egg mixture to 1/2″
of top. Spread Gruyere cheese evenly over top. Bake for 35-40
minutes, or until set and lightly browned. Serve warm or at room
temperature.
NOTE: You can also make the tarts in mini-tart crusts, or press crust
into mini-muffin tins.
Yields
8 servings