Blue Cheese Quiche
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Chopped leeks||1⁄2 Cup (8 tbs)|
|Cream cheese||16 Ounce|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Pimento strips||1⁄4 Cup (4 tbs)|
|Cherry tomato||1⁄4 Cup (4 tbs)|
Line bottom and sides of a greased 10-inch quiche dish with breadcrumbs.
Place in freezer until ready to fill.
Saute leeks in butter until tender.
Position knife blade in food processor bowl; add leeks, cream cheese, blue cheese, sour cream, and parsley.
Top with cover and process 4 to 6 seconds.
Stop processor, remove cover, and scrape sides of bowl with a rubber spatula.
Replace cover and process an additional 4 to 5 seconds or until smooth.
Add eggs and seasonings; process 20 to 25 seconds or until well combined.
Pour filling into prepared quiche dish, and bake at 350Â° for 25 to 30 minutes or until set.
Garnish with parsley, pimiento, lettuce leaves, and cherry tomatoes.