Leek Quiche

Ingredients

• 1 frozen whole wheat pastry crust
• 1 tablespoon olive oil
• 3 leeks, white parts only, chopped then well rinsed
• 1 cup broccoli florets
• 1/2 onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded part skim mozzarella
• 1 cup skim milk
• 1/2 cups half & half
• 3 eggs

Instructions

• Set the crust out on the counter to defrost while you prepare the filling. Preheat an oven to 325°F. Heat a large skillet over medium heat. Add the olive oil, leeks, broccoli, onion, salt, nutmeg, and black pepper. Cover and reduce the heat to low. Cook 4 to 5 minutes, stirring often until the broccoli and leeks are tender. Set aside and cool uncovered for 5 minutes.
• On a large bowl, place the milk and half & half. Add the leek broccoli mixture. Add the eggs and stir well with a wooden spoon until the egg yolks are broken up and the mixture resembles a heavy cream.
• Set the pie crust on a baking sheet. Scatter the cheese inside the pie crust. Pour the egg mixture over the cheese and bake uncovered for 50 minutes to 1 hour until the top is lightly browned and the center still giggles when the quiche is shifted. Cool to room temperature then serve.

http://skinnychef.com/recipes/leek-quiche

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