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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Leek Lorraine Recipe

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This recipe for Leek Lorraine is from Tedda's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9" pastry shell
1 envelope of cream of leek soup mix
1 1/2 c milk
1/2 c light cream
3 eggs, slightly beaten
6 oz shredded, processed Swiss
1 tsp dry mustard
dash pepper
4 1/2 oz can deviled ham
2 T fine dry bread crumbs
Directions:
Directions:
Bake 9" pastry shell in 450º oven for 7 minutes. Remove from oven and reduce heat to 325º. Combine cream of leek soup mix and 1 1/2 cups milk. Cook and stir until thickened and boiling, cool slightly. Stir in 1/2 cup light cream. Combine 3 eggs, Swiss cheese, mustard and pepper. Stir into soup mixture. Mix ham and bread crumbs. Spread in pastry shell. Pour soup mixture on top, and bake at 325º for 45-50 minutes, or until knife comes out clean. Let stand 10 minutes. Cut into wedges.

 

 

 

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