Leek Quiche, adapted from Simply In Season

3 eggs

1 cup milk, light cream, or evaporated milk

½  tsp. salt

¼ tsp. pepper

Beat together and set aside.

9-inch pie crust or crumb crust or potato crust (see below).Prepare filling (below) and pour into crust topped by egg-milk mixture and ending with a sprinkling of reserved cheese. Bake in preheated 425F oven for 15 minutes. Reduce the heat to 350F and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.

Leek & Veggie Filling:

1 c. chopped leeks

1 c. shredded cheese: Swiss, Gruyere, etc.

1 c. other veggies (optional)- peppers, mushrooms, greens like arugula, Asian spinach, etc.

½ c. bacon (fried and crumbled, optional)

In saucepan, Saute chopped leeks in 2 tbsp. butter until soft & translucent. Add other veggies if using and saute until just tender. etc.

Place grated cheese in bottom of crust, then bacon (if using) and top with vegetable mixture.

Pour egg mixture over top and bake as directed.

*The potato crust is especially good with the leek filling.

** To make a crust-less quiche, pour into greased pie pan instead of crust. Bake in a water bath to ensure it's extra tender.

Potato crust:

3 cups uncooked potatoes (coarsely grated)

3 tbsp. oil

Mix together. Press into bottom and sides of a 9-inch pie pan. Bake in preheated oven at 425 until just starting to brown, about 15 minutes. Add filling and bake as directed.

Crumb Crust:

1/3 c. flour

1/3 c. whole wheat pastry flour

1/3 c. cornmeal

½ tsp. salt

¼ tsp. baking powder

1/3 c. butter, softened

Fresh or dried herbs (to taste, optional)

Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9-inch pie pan, adding a little water if needed to stick together.