The leek has been recognized as the emblem of Wales since the middle of the 16th century. Its earliest association with Wales dates back to the battle of Heathfield in 633 AD, when St. David persuaded (how?) his countrymen to distinguish themselves from their Saxon foes by wearing a leek in their caps. I'm quite sure that did indeed identify them, however, one would think that the Welsh language would be enough to distinguish the poor sods from the Saxons in battle. As in… “Take that, you Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch! "
The following recipe was attached to the twist tie that held the leeks that I bought yesterday in the grocery store (originating from Boot’s farms in Scotland, ON). I’m not sure where Scotland, Ontario is but it might just be that I am participating in the ‘hundred- mile diet’ by purchasing these leeks. One thing that you have to remember about leeks is that they are notoriously sandy on the inside so you must check to make sure that there is no dirt lurking in the shafts.
Ingredients:
- 1 cup cooked leeks - I would simply sauté the leeks in a bit of butter to soften them.
- 3 eggs, beaten
- 1 and 1/4 cup light cream
- salt and pepper to taste
- 1 cup of grated aged cheddar cheese
- 1 pie crust (frozen from the grocery store is fine)
Methods:
FYI: You will need about 2 cups of thinly sliced leeks to make about a cup of cooked leeks. Cut them across the shaft and only use the white or light green part of the leek.
Combine the cream and eggs. Stir in the salt and pepper. Spread the cooked leeks and grated cheddar on the pie shell. Pour the egg mixture over the filling and bake at 325 º F. for 30 to 40 minutes or until the filling looks firm, or at least, not wobbly. This quiche can be improved by using a home made pastry crust, but that recipe is for another day.
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