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Prep Time: 30 Minutes Cook Time: 32 Minutes |
Ready In: 62 Minutes Servings: 6 |
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Ingredients:
6 cups thinly sliced leek (about 6 medium) |
1 tablespoon butter, melted |
1 cup water |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (9-inch) deep-dish frozen piecrust |
1/3 cup (1 1/3 ounces) shredded gruyère cheese |
2 large eggs |
2 large egg whites |
1 cup fat-free milk |
1 tablespoon cornstarch |
Directions:
1. Cook leek in butter in a large skillet over medium-high heat 3 minutes, stirring constantly. Add water, salt, and pepper. Cover, reduce heat, and simmer 10 minutes or until leek is tender. Uncover, increase heat to high, and continue cooking, stirring occasionally, 3 minutes or until liquid evaporates.
2. Bake piecrust at 350° for 9 minutes. Sprinkle cheese in bottom of piecrust; spoon leek mixture over cheese.
3. Whisk together eggs, egg whites, milk and cornstarch in a medium bowl; pour over leek mixture. Bake at 350° for 20 to 23 minutes or until set, shielding after 10 minutes, if necessary. Let stand 10 minutes.
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