Easter Egg Quiche with Caramelized Leeks
When you decorate Easter eggs, do you decorate hard-boiled eggs or do you blow the raw egg out of the shells first, so you are left with delicate egg shells? I'm part of the second group, but I never know what to do with the leftover egg. Here's a recipe for a spring quiche using in-season leeks that solves that issue. This is not a speedy recipe, but would be great to make for an Easter brunch.
2 tbsp olive oil
1 stalk of leeks, white part sliced 1/4 inch thick or so
1 large handful of green beans, snapped into 1 inch bits
1 thawed pre-made pie crust
1/2 cup half and half
3/4 cup grated sharp cheddar
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 375 degrees. Add oil, sliced leeks and snapped green beans to a pan and cook on low heat for about 45 minutes, stirring often until they appear deeply golden (not burned!). They should also smell amazing. Next, spread one thawed pre-made pie crust (or make your own if you are good at that sort of thing) into a pie pan, tart pan, whatever you've got. Whisk together the eggs, cream, cheddar, salt and pepper, then fold in the caramelized leeks and green beans. Pour into the pie crust, making sure not to overflow, and bake uncovered for 25 minutes or so. The top of the quiche should appear deeply golden and the quiche center shouldn't wobble when you jiggle it gently.
If you celebrate Easter, are you cooking anything special for that day?