This simple quiche is full of fresh spring flavor. Gather leeks and dill from the garden to make this delicious brunch staple.
Gather the Ingredients
You will need: Store bought pie crust or 1 batch of your favorite butter pastry crust recipe / 2 tablespoons olive oil / 3 leeks / small bunch of fresh dill / 6 eggs, at room temperature / 3/4 cup half and half / 1/2 teaspoon salt / 1/4 teaspoon black pepper / 1/4 cup finely grated Parmesan cheese.
Slice the Leeks
Remove the root end of the leeks. Slice thinly, but only the white or very light green portion. You will need about 2 to 2 1/2 cups of leek slices.
Prepare the Dill
Snap off the dill at the leafy part and chop finely until you have enough for 1 tablespoon of chopped dill. Set some sprigs aside for garnish.
Bake the Crust
Line a tart pan or pie pan with your crust rolled to about 1/4 inch thickness. Fill the pan with dry beans or pie weights and bake in a 375 degree oven for 15 minutes. Remove and let cool slightly. Remove the beans and discard.
Add the Leeks
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add leek slices and cook until softened and lightly caramelized, about 10 minutes. Add the caramelized leeks to the bottom of the pie crust. Spread them out evenly.
Add the Dill
Evenly distribute the chopped dill over the leeks.
Add the Cheese
Add a layer of freshly grated parmesan cheese to the leeks and dill.
Add the Eggs
Blend eggs, half and half, salt, and pepper together in a mixing bowl until well blended. Carefully pour the mixture over the ingredients in the pie shell. Bake in a 375 degree oven for 30-35 minutes or until the center is set. For deeper dish pie pans longer time will be required. Cool slightly, then serve with a dill garnish.
Brunch Is Served!
The fresh taste of spring leeks and dill are sure to be a hit at your next brunch in this simple quiche.