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“Found on the Family Circle website. I love leeks... thought I'd share this with other leek-lovers too! (time includes backing crust, refrigeration and cooking)”
READY IN:
1hr 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 400°. Unfold crust; press into bottom and up sides of 9-inch tart pan with removable bottom. Trim excess; prick bottom with fork; line tart shell with foil. Fill with pie weights or beans.
  2. Bake in 400° oven 15 minutes. Remove from oven; remove foil. Brush crust with egg white. Bake 8 minutes or until golden brown.
  3. Filling: Boil leeks in water 5 minutes. Drain; squeeze out water.
  4. Heat butter in nonstick skillet. Add garlic; cook for 2 minutes. Add leeks; cook for 5 minutes.
  5. Whisk together eggs, half-and-half, salt and pepper in a bowl.
  6. Sprinkle cheese over bottom of crust. Evenly distribute leeks over cheese. Slowly pour in egg mixture.
  7. Bake in 400° oven 30 minutes or until custard is set. If edges begin to brown too quickly, cover with foil.

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