Leek Quiche With Thyme And Lavender

Total Time: 1 hr 5 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1 (9 inch) unbaked pie shells
• 1 1/4 cups grated gruyere or 1 1/4 cups emmenthaler cheese, grated or 1 1/4 cups swiss cheese, grated, divided
• 2 tablespoons butter
• 1 tablespoon canola oil
• 12 ounces leeks, cut in 1/2 inch slices
• 2 teaspoons dried thyme
• 1/2 cup dry wine
• 2 large eggs, lightly beaten
• 1 cup heavy cream
• 1 tablespoon dried lavender flowers
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cayenne pepper

Recipe

• 1 preheat oven to 350°f line shell with parchament paper and add 1/2 pie weights or dried beans. bake for 15 minutes then remove weights/beans and reduce heat to 325f and bake 8 minutes longer or until bottom is dry.
• 2 sprinkle 1/4 cheese over bottom of crust and bake 5 minutes longer until cheese is melted.
• 3 remove and cool.
• 4 heat the butter and oil in a large skillet until foaming subsides. add the leeks and saute for 5 minutes stirring until they are soft. add the thyme and aaute for two more minutes. stir in wine. reduce heat to med and cook stirring for about 3 minutes until the liquid is gone. set aside and cool to room temperature.
• 5 in large bowl combine the eggs,cream, lavender, cheese, salt, pepper, nutmeg and cayenne.
• 6 stir in cooled leek mixture. pour filling into the crust and bake for 35 minutes or until top has just set.
• 7 serve warm or at room temperature.