Leek Quiche With Thyme And Lavender

1. 1

   Preheat oven to 350u00b0F Line shell with parchament paper and add 1/2 pie weights or dried beans. Bake for 15 minutes then remove weights/beans and reduce heat to 325F and bake 8 minutes longer or until bottom is dry.

2. 2

   Sprinkle 1/4 cheese over bottom of crust and bake 5 minutes longer until cheese is melted.

3. 3

   Remove and cool.

4. 4

   Heat the butter and oil in a large skillet until foaming subsides. Add the leeks and saute for 5 minutes stirring until they are soft. Add the thyme and aaute for two more minutes. Stir in wine. Reduce heat to med and cook stirring for about 3 minutes until the liquid is gone. Set aside and cool to room temperature.

5. 5

   In large bowl combine the eggs,cream, lavender, cheese, salt, pepper, nutmeg and cayenne.

6. 6

   Stir in cooled leek mixture. Pour filling into the crust and bake for 35 minutes or until top has just set.

7. 7

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.