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Leek, Tomato and Mushroom Quiche
Leek, Tomato and Mushroom Quiche
Preheat oven to 375 degrees F. Unroll the pie crusts and press into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork. Bake in preheated oven for 15 minutes, or until lightly browned. Decrease oven temperature to 350 degrees F. Heat the olive oil in a skillet over medium heat. Add leeks and cook until soft, 3 to 5 minutes. In a medium bowl, combine the leeks, tomatoes, parsley, mushrooms, salt and pepper. Add the cheese and mix well. Divide the mixture between the two pie plates. In another medium bowl, whisk together the eggs and milk. Divide between the two pie plates and pour over the top of the veggie-cheese mixture. Bake in the preheated oven for 50 minutes, or until eggs are cooked through. Let cool for 20 minutes.
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Leek Rings
Leek Rings
Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F. Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time. In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired.
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Grilled Leeks
Grilled Leeks
Dice up a handful of basil and mash (preferably using mortal & pestle, but if you don’t have one the back of a spoon in a bowl works) together with one clove garlic, olive oil and ¼ cup vinegar or lemon juice. Set aside. Vertically slice leeks open. Soak in water and aggravate to get the dirt out. Dry by pressing between two towels. Slater with basil garlic mixture, sprinkle with salt and pepper and grill open side down. You’ll have to keep moving them around the grill to get all sides. When almost done, open up segments and spread across the grill so insides can get browned a bit. Serve rolled up in little nests. Sprinkle with some extra basil before serving.
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