Many foods will taste warmer thanks to this Lebanese 7-spice seasoning blend! Use it as a marinade, on chicken, or with eggs.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 1 (9 inch) pie |
Ingredients
- 1 (9 inch) refrigerated pie crust
- 2 teaspoons butter
- 3 leeks, chopped
- 1 pinch salt and black pepper to taste
- 1 cup light cream
- 1 ¼ cups shredded Gruyere cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
- Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 9 g |
| Sodium | 293 mg |
| Sugars | 2 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe! So tasty! I also like to add ground mild sausage cooked with rosemary and garlic and add it to the base of the pie crust before pouring in the cream, cheese, and leek nixture.
Very easy little clean up. I used 1 leek and green tops of 3 onions that I had growing as well as 4 garlic cloves. I used evaporated milk instead of light cream, 1 tbsp.. of flour and ordinary no name swiss cheese. I baked the pie shell for 10 minutes prior to filling. It was very good, but next time I will add more vegetables.
Turned out really well.I didn’t have light cream only half and half.So I added to eggs.Gruyere was just lovely. I used a ceramic tart pan.
Absolutely incredible. Made it for Easter – entire Desnoyers family impressed.
SO good, every time… doesn’t even need the crust ??excellent thanksgiving side!
I loved the flavor. But it was very runny. It was browned so it isn’t the cooking time that was wrong but it needs some kind of binder of some sort like flour. I definitely would make it again. Egg would be great but cant add to hot mixture. Was hoping for more of quiche texture. Does anyone have any ideas?
Beautiful, light dish which really lets the leeks shine through. I used leftover leek tops (just the dark greens), so followed directions with the exception of covering the pan for an additional 3-5 minutes, after sauteeing the leeks in butter, to further soften the tough tops. It worked like a charm. This will be my go to recipe for using leftover leek tops. In the future, I will probably also precook the crust a little, as the bottom was not quite as flaky as I would like. I may also try using other onions, like caramelized yellow onions or add a little bacon, cayenne or nutmeg to change up the flavor profile occasionally.
Delicious simple recipe! Super yum on a winter night.
Even better than I expected! Based on other reviews, my only changes were to add a little crisp bacon to the pie shell and to substitute evaporated milk for the cream. I also used a salt grinder with a Moroccan spice blend (inc. cumin and caraway) for a nice complement. Excellent rich flavor and texture with no need for eggs. I will definitely be making this again!
Pretty bland even after seasoning
This is very good, but May I suggest a teaspoon of flour in the pan with the leeks and butter after leeks are done before the cream, otherwise It’s too liquid.
Loved this. It couldn’t be any simpler. We did not have Gruyere, used Jarlsberg instead. Perfect. Also we added asparagus.
I sautéed leeks, mushrooms and bacon together. This was SO good!!! I ate it for breakfast but any time of day would work!
The only change was that I used generic Swiss and it still had tons of flavor. Very easy and inexpensive. Thanks!
Since I had only 1 leek in my pantry, I made this into two mini-pies which I served, cut in half, at two meals for my boyfriend and I. It was amazing! I will definitely be making this many more times in the future!
I make this for my French husband and we both love it!
I loved the flavor, but my crust was soggy. Maybe pre-cook the shell next time. Also I added a splash of white wine when I was cooking the leeks and replaced the salt with vegetable bouillon.
delicious! i used 2 huge leeks, which was way too much for the custard to set, but still delicious. i sauteed the leeks in garlic as others suggested. next time i will blind bake the crust and use 1 leek.
Delicious!
Already sharing this recipe…so good with a crisp green salad.
I grew leeks for the first time this year and didn’t know what to do with them til I found this recipe. I did as others suggested and pre baked the crust for 5 min. and the leeks were pretty huge so I only used 2. Came out perfect and delicious going into the regular rotation.