June 9, 2011

Leaping Leeks!

Our Wild Turkey Farm CSA gifted me with some extra leeks last week! YJDKIY loves pretty much any kind of onion, especially the sweet, mild, woody flavors in these guys.

Did you know leeks are one of the national emblems of Wales? Me neither. Wiki has an interesting story on that.

Anyhoo, discard any tough, dark green leaves. Chop them up in fine round slices down to the white base.

For this quiche, I also had some asparagus and salmon on hand (you can use a poached filet crumbled, or canned boneless skinless AND low sodium if you can find that!). Preheat the oven and bake the crust for a few minutes first.

Sauted in EVOO all together...now (add salmon in too). Cook for about 5-7 minutes to reduce moisture. Just before you're ready to remove them from the heat, sprinkle about 1-2T of flour over the veggies and stir to coat.

On the side, mix 1 c. egg beaters (4 eggs) and 2 wedges of Laughing Cow Original Light, and some parm. Add 1/2 the veggies to the crust and then top with half the egg mix, filling in holes and around the side. Add remaining veggies, and the remaining eggs, mixing together in the crust.

Bake for about 45 minutes on 400 until springy. This was a near-perfect flavor combination and I haven't enjoyed a quiche this much since the Mustard Green & Shiitake one. If only I didn't have to turn the oven on this would be the perfect summer meal.

Such a lovely font in that clip.

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