LEEK QUICHE
1 large leek, chopped, 4 ounces after trimming
1 tablespoon butter
3 eggs
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces Gruyere or Swiss cheese, shredded (see my comments below)
Clean the leeks well to remove any sand. Slice thinly and sauté in butter until tender. Beat the eggs, cream, salt and pepper in a small bowl. Put about 3/4 of the cheese in a greased pie plate or quiche pan. Evenly spread the leeks over the cheese. Pour in the egg mixture; top with the remaining cheese. Bake at 350º for 30-35 minutes, until golden brown on top. Let stand a few minutes before slicing.
Makes 6 servings
Can be frozen
Per Serving: 235 Calories; 20g Fat; 12g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This is based on a recipe from the Atkins website. I bought Gruyere cheese as the recipe said, but after smelling it, I ended up using Swiss cheese instead. Gruyere is much too strong and stinky for my taste. Adding a bit of the cheese to the top of the quiche gave it a little bit of crunch, which my husband liked.