|Eggs||4 , beaten|
|Cream||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Swiss cheese||1⁄2 Pound, grated into coarse pieces|
|Quiche crust||1 , baked and cooled|
Trim 1 leek, and carefully remove three or four attractive leaves for decoration.
Trim the leaves so that they will fit the top of the pie as if a leek had been baked whole in the pie.
Blanch the leaves for a few minutes in boiling water, drain well, and set aside to cool.
Cut each of the remaining leeks just above the spot where it begins turning green from white.
Slice each down the center, or lengthwise, and then cut into 1 1/2 inch pieces.
Wash thoroughly in cold water to remove the dirt and grit.
Drain well, and saute in the butter.
Do not overcook; these should not be discolored but rather bright and tender.
Combine the eggs, cream, and milk, and stir in the Swiss cheese along with the salt and pepper.
Fill the quiche crust by adding the sauteed leeks and covering with the egg mixture.
Lay the reserved leek leaves on the top as if they were growing to gether i.e., place the bottoms together, and fan out the tops into an attractive pattern.
Bake at 375° for 30 to 40 minutes, or until a knife inserted in the center of the pie comes out dry.
Cool for 10 minutes before cutting.
Can also be served at room temperature.