Pea and Leek Quiche

Ingredients - Serves 6

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Grated gruyere cheese - 1 cup
• Heavy cream - 1 cup
• Eggs - 4
• Frozen peas - 1 cup, thawed
• Leeks - 2, white and light green parts only, thinly sliced
• Pie crust - 1, store-bought or homemade

Let's Get Started

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and press it into a 9-inch (23 cm) quiche dish or pie pan. Trim any excess crust.
3. In a skillet, heat some olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
4. In a bowl, whisk together the eggs, heavy cream, grated Gruyere cheese, salt, and pepper.
5. Spread the cooked leeks and thawed peas evenly over the pie crust.
6. Pour the egg mixture over the leeks and peas.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown on top.
8. Remove from the oven and let it cool for a few minutes before serving.
9. Garnish with fresh chopped parsley before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 20g
• Carbs: 25g
• Protein: 15g
• Sodium: 500mg
• Sugar: 5g