1 partially baked 9" pie shell
2 medium leeks, thinly sliced
2 tablespoons butter
1 cup cooked sausage, diced
1 cup shredded Gruyère cheese
4 large California Fresh Eggs
2/3 cup whipping cream
Salt, to taste
Nutmeg, to taste
1 tablespoon butter
Servings: 6
1. Preheat oven to 375º. Sauté leeks in butter over low heat until soft. Add sausage and continue to cook for 2 to 3 minutes. Spread cheese over bottom of crust. Spread leeks and sausage over the cheese.
2. Whisk together eggs, cream, salt and nutmeg. Pour over leeks and cheese and dot with butter. Bake 30-40 minutes until tart is puffed and golden or until knife inserted in center comes out clean.
Makes 4-6 servings.
Baking Time: 40 minutes
Notes: Kristi Hallamore submitted this recipe because it is easy to prepare and because of the raves she receives every time she serves it to her guests.
2 medium leeks, thinly sliced
2 tablespoons butter
1 cup cooked sausage, diced
1 cup shredded Gruyère cheese
4 large California Fresh Eggs
2/3 cup whipping cream
Salt, to taste
Nutmeg, to taste
1 tablespoon butter
Servings: 6
1. Preheat oven to 375º. Sauté leeks in butter over low heat until soft. Add sausage and continue to cook for 2 to 3 minutes. Spread cheese over bottom of crust. Spread leeks and sausage over the cheese.
2. Whisk together eggs, cream, salt and nutmeg. Pour over leeks and cheese and dot with butter. Bake 30-40 minutes until tart is puffed and golden or until knife inserted in center comes out clean.
Makes 4-6 servings.
Baking Time: 40 minutes
Notes: Kristi Hallamore submitted this recipe because it is easy to prepare and because of the raves she receives every time she serves it to her guests.
Last edited by a moderator:
