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This recipe for LEEK PIE, by , is from Nisqually & Grays Harbor Potluck Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Shiner
Added: Sunday, March 4, 2007


1 c. flour
1/4 c. frozen butter (1 T. pieces)
1/8 tsp. salt
1 egg
1/2 T. lemon

4 T. butter
1 c. thin sliced leeks
1/2 lb. mushrooms, diced
1-1/2 c. cream
3 eggs
1/2 tsp. salt
1 c. shredded swiss cheese

In a food processor add flour, butter and salt. Process about ten seconds on and off. Add eggs and lemon juice and process until ball of dough forms on metal blade. Roll out onto a floured surface as you do for a regular pie dough. Put into a nine-inch quiche pan.

Heat 2 T. butter; saute leeks and mushrooms. Sprinkle 1/2 c. cheese into pie shell. Add leeks, mushrooms and remaining cheese. Combine cream, eggs and salt. Pour over mixture. Dot with butter. Bake at 350 for 35 minutes until knife inserted comes out clean.




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