A delicious and savory quiche filled with pork and leeks.
Prep
15 minutesCook
40 minutesReady In
55 minutesLevel
IntermediateRating
/rating_off.png "1 Star")
Loading...| 1 ready-made pie crust | |
| 1 tablespoon olive oil | |
| 1 pound ground pork | |
| 2 leeks, white and light green parts only, thinly sliced | |
| 1 clove garlic, minced | |
| 4 large eggs | |
| 1 cup heavy cream | |
| 1 cup shredded Gruyere cheese | |
| Salt and pepper to taste | |
| Chopped fresh parsley for garnish |
| 1. | Preheat the oven to 375°F (190°C). |
| 2. | Place the pie crust in a 9-inch (23cm) pie dish and set aside. |
| 3. | Heat the olive oil in a large skillet over medium heat. Add the ground pork and cook until browned, breaking it up into small pieces with a wooden spoon. |
| 4. | Add the sliced leeks and minced garlic to the skillet. Cook for 5 minutes, or until the leeks are soft and translucent. |
| 5. | In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. |
| 6. | Spread the cooked pork and leek mixture evenly over the prepared pie crust. Pour the egg mixture over the top, and sprinkle with shredded Gruyere cheese. |
| 7. | Bake for 35-40 minutes, or until the quiche is set and golden brown on top. |
| 8. | Remove from the oven and let cool for a few minutes before serving. |
| 9. | Garnish with chopped fresh parsley and serve warm or at room temperature. |
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