Recipes

If using home-made crust, prebake according to recipe instructions and allow to cool. If using purchased crust, follow package directions for prebaking and allow to cool. Trim leeks, slice in half lengthwise, wash thoroughly, and slice crosswise into 1/4” slices. Melt butter in a pot over medium heat. Add leeks and salt, stir to coat. Cover pot and cook leeks over low heat, stirring often until leeks are tender, about 25 minutes. Uncover near the end of cooking to evaporate any remaining liquid. Whisk half and half, egg, and salt together in a medium bowl. Remove and discard rind from cheese. Roughly crumble half of the cheese and over the bottom of pie crust. Spread the leek filling over the cheese and then top with the remaining crumbled cheese. Pour half and half/egg mixture over filling. Bake for about 30 minutes at 375 degrees until the filling is puffed and golden and the center is set. Allow to cool slightly; serve warm or at room temperature.