Bleu Cheese and Leek Quiche

My friends, they are foodies. John and Erika Aylward, proprietors of The Boulevard Market and Four Corners Creamery in Tecumseh are no exceptions!

Erika passed along a fabulous recipe for a tasty bleu cheese and leek quiche featuring three kinds of cheese.

The fresh goat cheese in this? Made by John!

Annie, this recipe is for you. If you hurry, you can probably get down here to sample this before the Monsters eat it all!



For the crust:

1/3 cup + 1 tbs. shortening
1 cup flour
1/2 tsp salt
2-3 tbs cold water

Combine, roll out, place in 9 inch pie plate, bake at 375F for 10 - 12 minutes, until golden

For the filling:

4 leeks (cleaned and sliced ¼ “ thick, pat dry)
4 Tbs. Butter
2/3 cup milk
3 eggs
8 oz. fresh herbed goat cheese
1/4 cup Bleu d’Auvergne cheese
1/2 cup Scottish Cheddar
salt & pepper to taste

Sautee leeks in butter until tender, pour into bottom of browned pie crust. Beat eggs, milk and cheese with whisk or mixer and add salt and pepper. Pour over leeks and bake at 375 degrees for 25 minutes until eggs are firm and golden brown.



There will be another photo when it's done!!