Leeks should be thoroughly washed to
remove grit and sand which accumulates under the outer layers of the leaves. If
desired, split the leek in half lengthwise to aid in the removal of grit. Leeks
are then ready for use.
They may be eaten raw, alone, or in salad combinations or cooked. Cooking time
will vary according to the leek's diameter and age. When the base can be easily
pierced with a knife, the leeks are ready.
Avoid overcooking which makes them tough. They have acquired fame in soups and
stews, but exhibit their versatility served au gratin, creamed, sautéed alone or
in combination with other fresh vegetables.
6 medium leeks
3 T. olive oil
3/4 C. whole-wheat flour
1 t. salt
pepper to taste
4 eggs, beaten
1 C. milk
1/2 lb. feta, crumbled
Preheat the oven to 375°F. Strip all the coarse outer leaves and the tops from
the leeks. Wash them, then slice the white and tender green parts into 1/2-inch
discs. In a frying pan, heat the oil over a medium burner and saute the leeks in
it for 5-6 minutes or until they are slightly tender. Do not let them take more
than a little color.
In a mixing bowl, combine the flour, salt and pepper and make a well in the
center into which you pour the beaten eggs and milk. Whisk until smooth -- about
1 minute -- then stir in the crumbled feta and leeks.
Grease a 9-inch quiche dish or pie pan with olive oil, then pour in the mixture.
Bake for 45-50 minutes or until a knife blade inserted in the center comes out
clean. This pie can be served warm or cold. If serving warm, let it rest for
5-10 minutes before cutting it.
Note: This quick pie has no pastry crust, but during cooking the edges develop a