New York Times
Leek Quiche
Author:Martha Rose Shulman
10 Ingredients
1 hour 30 mins
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.
Serves
1
Serves
1
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