I believe that this dish is British in origin. It’s nowhere to be found in Julia’s repertoire.

S had made it for me a while ago…and it was good, but I wanted to get away from using mayonnaise – as some online recipes have called for.

What you’ll need:

• one prepared pie shell – I use organic whole wheat crusts
• 4 eggs
• 1 cup heavy cream
• 1 leek – white, yellow and light green parts only, sliced
• 1 tablespoon butter
• Olive oil
• 1/3 cup crumbled goat cheese
• 1 can tuna packed in spring water, well-drained and flaked
• salt & fresh ground black pepper, to taste

Melt the butter with some olive oil in a pan over medium heat, add the leeks and saute until softened and cooked down, about 7 minutes. Remove from heat and allow to cool.

In a mixing bowl, beat the eggs, cream and salt and pepper until combined. Add cooled leeks, tuna and goat cheese. Stir to combine.

Pour mixture into prepared and cooled pie crust. Bake at 375F for about 35-40 minutes until the top is golden brown. Let the quiche cool slightly and serve with a green salad.

As this was a create as you go quiche, it worked out well (and tasted quite good) for S’ low-key b-day dinner. I served it with a spinach & romaine salad with organic grape tomatoes, english cucumber and a red wine vinaigrette. For dessert, makeshift strawberry shortcakes.

Tagged: cooking, food on Sunday, June 8, 2008 · No Comments »