PERFECT FOR CHRISTMAS MORNING
Here’s how to make these Potato Leek Quiches.
- 1 and ¾ cups of potatoes, diced into 1/2 inch pieces
- 2 tablespoon of olive oil
- Salt and pepper, to taste
- 7 eggs
- 1/2 cup of heavy cream
- 1/2 cup of mozzarella
- Salt and pepper to taste
- 4 dashes of Tabasco
- 1 tablespoon of parsley
- 1 tablespoon of unsalted butter
- 1 cups of chopped leeks
- 1 clove garlic
- cooking spray
Preheat the oven to 425 degrees and have a lined sheet tray, a muffin pan that cooks 12 individual muffins . a large skillet pan and a large mixing bowl on hand.
Spread out the diced potatoes on the sheet tray and drizzle them with a tablespoon of the olive oil. Salt and pepper the potatoes and roast them in the oven for 20-25 minutes or until the potatoes are cooked completely through. Remove them from the oven and lower the oven to 325 degrees.
To chop and clean leeks: Cut your leek in half lengthwise all the way to the stem. Split in half, run the leeks under cold water, spreading the layers apart to make sure all the dirt is rinsed clean. Then lay them flat on your cutting board and run your knife down them widthwise making thin crescent shaped cuts.
On the stovetop, heat the skillet over medium heat and melt the butter and the other tablespoon of olive oil. Add the chopped (and cleaned) leeks and saute them until translucent, about 3-4 minutes. Add the finely chopped clove of garlic and cook for another 2 minutes. Salt and pepper the leeks and garlic, and remove them from the heat.
In a large bowl, whisk together the eggs, heavy cream, mozzarella, salt and pepper, Tabasco, and parsley. Add in the cooled, cooked potatoes and the sauteed leeks. Spoon the mixture evenly in the muffin tins.