- 1 frozen deep-dish 9-inch pie shell
- 1-1/2 tablespoons butter
- 1 cup finely chopped leeks, white and light green parts only, from 1-2 leeks
- 1-1/2 cups heavy cream
- 4 large eggs
- 2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried thyme
- Pinch ground nutmeg
- 1-1/4 cups grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
- Preheat the oven to 400°F. Remove the pie shell from the freezer and thaw it until just soft enough to easily prick with a fork (10 to 20 minutes). Prick the bottom and sides all over with a fork and bake on the center rack until lightly golden, 10 to 15 minutes. Turn the oven down to 325°F.
- Melt the butter in small sauté pan over medium-low heat. Add the leeks and season with a bit of salt and pepper. Cook over medium-low heat, stirring occasionally, until very soft, about 15 minutes. Do not brown. Taste and adjust seasoning (they should be well-seasoned). Set aside to cool.
- In a medium bowl, whisk together the heavy cream, eggs, thyme, nutmeg, Parmigiano Reggiano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well.
- Spread the cooked leeks over the pre-baked pie shell, taking care not to puncture the crust. Pour the egg mixture over top. Bake at 325°F for 45 to 55 minutes, or until the custard is set and puffed. The quiche will deflate as it cools. Slice into wedges and serve hot or warm.
- Note:Don’t panic if your crust cracks — you can easily fix it. Make a smooth paste by mixing 1 tablespoon of flour with 1 tablespoon of water. Use your fingers to patch up and fill any cracks, then place the crust back in the oven for a minute or so to set. It should be as good as new. The quiche can be frozen for up to 3 months. Remove the quiche from the freezer about 24 hours prior to serving and reheat it, covered with foil, in a 300°F oven until hot in the center.
Nutrition: 551 calories (1/6 of quiche), 44 g fat, 24 g carbs, 3 g sugar, 1 g fiber, 15 g protein.