Leek Tart

Beyond quiche. Way beyond quiche. This is a perfect potluck brunch contribution. Fancy enough to feel fancy, but easy enough to put together easily.

1/2 recipe pastry dough/pie crust, chilled.
2 Tablespoons butter
2 lbs. leeks
1/2 teaspoon salt (+ more to taste)
Pepper
2 eggs
1/2 cup 1/2 and 1/2
1/4 teaspoon nutmeg

I usually make my own crust, with all butter. You can do that — or buy a crust. You just need a bottom crust. Put the pie crust into the pie pan, and refrigerate it.

Split the leeks lengthwise and wash them well. Dirt hides in the creases. Then chop the white and tender green parts of the leepk into 1/4 inch thick slices.

Melt butter in a medium skillet over medium heat. Add the leeks, the salt, and some pepper. Cover the skillet, reduce the heat, and cook for about 30 minutes until the leeks are very soft and have lost a lot of their color.

After about 15 minutes: set a rack in the lowest position in the oven and preheat to 375 degrees. Beat well — the eggs, the cream, the nutmeg, maybe a bit more salt and pepper to taste. Remove the pastry shell from the refrigerator.

When the leeks are done, add them to the egg/cream mixture and put it all in the pastry shell. Bake until golden and the custard is set — 30 minutes or more. Let rest for 10 minutes, then cut into wedges.

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