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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
6 leeks |
1/2 cup chicken broth |
1/2 lemon, juice and grated rind |
2 tablespoons butter |
1/4 cup heavy cream |
2 cups cottage cheese or 8 ounces cream cheese |
4 eggs |
salt and pepper |
3 tablespoons fine breadcrumbs |
1 pie crust, for (8-inch) |
Directions:
1. Clean leeks well and chop in 1-inch pieces.
2. Boil chicken broth and lemon juice, rind and butter.
3. Add leeks and cook uncovered 12 to 15 minutes.
4. Beat together cheese, cream and eggs until creamy and well blended.
5. Add 1/2 cup cooking broth while stirring.
6. Add to cooked leeks and simmer until thickened (light cream sauce).
7. Add salt and pepper to taste.
8. Grease pie plate. Dust with bread crumbs. Line with pie crust.
9. Flute edges. Pour in leek mixture. Bake at 375° for 40 minutes until golden and custard is set.
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