Parmesan & Leek Quiche
 A variation on the classic French cheese quiche, this Parmesan and leek quiche is rich and flavorful. Ingredients 1 frozen deep-dish 9-inch pie shell 1½ tablespoons butter 1 cup finely chopped leeks, white and light green parts only, from 1-2 leeks 1½ cups heavy cream 4 large eggs 2 teaspoons finely chopped fresh thyme, or ½ teaspoon dried Pinch ground nutmeg 1¼ cups grated Parmigiano-Reggiano Salt and freshly ground black pepper 1 frozen deep-dish 9-inch pie shell 1½ tablespoons butter 1 cup finely chopped leeks, white and light green parts only, from 1-2 leeks 1½ cups heavy cream 4 large eggs 2 teaspoons finely chopped fresh thyme, or ½ teaspoon dried Pinch ground nutmeg 1¼ cups grated Parmigiano-Reggiano Salt and freshly ground black pepper Instructions Preheat the oven to 400°F. Remove the pie shell from the freezer and thaw it until just soft enough to easily prick with a fork (10 to 20 minutes). Prick the bottom and sides all over with a fork and bake on the center rack until lightly golden, 10 to 15 minutes. Don't worry if the crust cracks while baking; see note below on how to fix it. Turn the oven down to 325°F. Melt the butter in small sauté pan over medium-low heat. Add the leeks and season with a bit of salt and pepper. Cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes. Do not brown. Taste and adjust seasoning (they should be well-seasoned). Set aside to cool. In a medium bowl, whisk together the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, ¼ teaspoon salt and ¼ teaspoon pepper. Mix well. Spread the cooked leeks over the pre-baked pie shell, taking care not to puncture the crust (it may be fragile around rim, or where there are air bubbles). Pour the egg mixture over top. Bake at 325°F for 45 to 55 minutes, or until the custard is set and puffed. The quiche will deflate as it cools. Slice into wedges and serve hot or warm. Notes: Be sure to clean the leeks well, especially between leaves where there can be a lot of grit. Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new. Make-Ahead/Freezer-Friendly Instructions: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center. It can also be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to serving and reheat it, covered with foil, in a 300°F oven until hot in the center. Preheat the oven to 400°F. Remove the pie shell from the freezer and thaw it until just soft enough to easily prick with a fork (10 to 20 minutes). Prick the bottom and sides all over with a fork and bake on the center rack until lightly golden, 10 to 15 minutes. Don't worry if the crust cracks while baking; see note below on how to fix it. Turn the oven down to 325°F. Melt the butter in small sauté pan over medium-low heat. Add the leeks and season with a bit of salt and pepper. Cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes. Do not brown. Taste and adjust seasoning (they should be well-seasoned). Set aside to cool. In a medium bowl, whisk together the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, ¼ teaspoon salt and ¼ teaspoon pepper. Mix well. Spread the cooked leeks over the pre-baked pie shell, taking care not to puncture the crust (it may be fragile around rim, or where there are air bubbles). Pour the egg mixture over top. Bake at 325°F for 45 to 55 minutes, or until the custard is set and puffed. The quiche will deflate as it cools. Slice into wedges and serve hot or warm. Notes: Be sure to clean the leeks well, especially between leaves where there can be a lot of grit. Note: Don't panic if your crust cracks -- you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be good as new. Make-Ahead/Freezer-Friendly Instructions: This quiche can be made up to a day ahead of time and refrigerated. To reheat: Cover the quiche with aluminum foil and bake in a preheated 300°F oven for 35 to 45 minutes, or until hot in the center. It can also be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to serving and reheat it, covered with foil, in a 300°F oven until hot in the center. Nutrition Information Powered by Per serving (6 servings) Calories: 551 Fat: 44 g Saturated fat: 24 g Carbohydrates: 24 g Sugar: 3 g Fiber: 1 g Protein: 15 g Sodium: 553 mg Cholesterol: 229 mg Per serving (6 servings) Calories: 551 Fat: 44 g Saturated fat: 24 g Carbohydrates: 24 g Sugar: 3 g Fiber: 1 g Protein: 15 g Sodium: 553 mg Cholesterol: 229 mg