"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman


  Tried it? Rate this Recipe:


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


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!