-
1
Cut off the white and soft green part of the leeks, split in half length wise and wash well in a bowl of water.
-
2
Slice the leeks into 1/8 - 1/4 slices across the grain creating moon shaped slices.
-
3
Set aside.
-
4
Core and dice the granny smith apples, do not peel.
-
5
Place into a bowl and set aside.
-
6
In a small skillet or wok, I used a wok, melt 1 stick or 1/4 pound of butter on medium heat.
-
7
When melted add your leeks and saute until tender and fragrant.
-
8
Remove the leeks from the heat and place in a medium to large size bowl.
-
9
Let them cool while you cook your apples.
-
10
Now add more butter to the skillet or wok to melt then add your apples to it.
-
11
Cook them until they are soft adding the brown sugar at the end.
-
12
This is optional depending on your taste and sweetness of your apples.
-
13
I used two teaspoons of Splenda Brown Sugar.
-
14
Add the cooked apples to the leeks and continue to let them cool.
-
15
Next in a medium size bowl beat four eggs well and add the half and half and beat well again.
-
16
Add the Cottage Cheese to your egg and milk mixture and beat well.
-
17
Combine the two together in the bowl with the now cool leeks and apples.
-
18
1/4 tsp of salt or to taste.
-
19
Mix well and then pour into your well sprayed or buttered casserole dish.
-
20
This can also be placed into a slightly cooked pie crust for a crusted Quiche it you like.
-
21
It is very versatile.
-
22
Bake at 350 degrees until solid and golden on the top.
-
23
It will depend greatly on your choice of dish.
-
24
I cooked mine for an hour in a round two quart dish.
-
25
This can easily be split into two 8-9 inch pie plates and cooked for less time.
-
26
Serve at room temperature or hot with a nice spinach salad for a complete meal.
