The first quiche Lorraine I experienced was my Mother’s back in the 60’s. I was a bratty teen ignorant of the culinary skills and curiosity of this beautiful, talented person. Bacon, ham and Gruyere cheese combined with an eggy custard were baked in a pastry crust and served hot or not, as an extra special brunch or for dinner with a green salad..

In this meatless version, the lightly flavored leek lends just the right allium note to this delicious cheesy quiche, and its bright green leaves provide a lively pop of color. More leeks, please, Mr. Farmer!

INGREDIENTS

2 leek stalks, white and light green parts

11/2 cups half and half or heavy cream

1/4 teaspoon salt

1/2 teaspoon black pepper

pinch of nutmeg

3 eggs, lightly beaten

4 ounces gruyere cheese, grated

4 ounces fontina cheese, grated

1 deep dish pie crust, frozen or refrigerated

Cheese measurement conversion table:

1/4 pound cheese = 1 cup grated

1/3 pound cheese = 1 1/2 cups grated

1/2 pound cheese = 2 cups grated

Find more handy info at The Spruce Eats.

PREPARATION

Chop the leeks and sauté slowly over a low heat until tender, about 15 minutes.

Combine half and half, salt, pepper and nutmeg in a mixing bowl with a pouring spout. Taste to correct the seasoning and then whisk in the eggs, one at a time.

Heat your oven to 375 degrees.

Spread half the cheese on the bottom of the pie crust, then sprinkle with the leeks. Finish the layering with the rest of the cheese and slowly pour the custard into the dish. Pop into the oven for approximately 50 minutes, checking, carefully, at 40 minutes since every oven is different.