Leek and Sage Quiche

Adapted from Rise & Dine Canada: Savory Secrets from Canada's Bed & Breakfast Inns (Second Edition) by Marcy Claman (Callawind Publications, 1999)

(Makes 12 servings)

Food stylist: Sandy Krogh

• 1 package (1.8 ounces) cream of leek soup (Knorr brand recommended)
• 2 cups whole milk
• 5 large eggs, beaten
• 2 cups half-and-half
• 1/4 cup chopped fresh sage leaves
• 6 leaves phyllo dough
• 2 teaspoons melted butter
• 3 tablespoons bread crumbs
• 1-1/2 cups grated cheese (a mixture of Gruyère, Cheddar and Emmenthal is best)
• Garnish: sage sprigs

• 1. In a medium pan, whisk together the soup mix and milk. Cook over moderate heat, stirring occasionally until mixture thickens.
• 2. Cool to room temperature. (This can be done the night before.)
• 3. Preheat the oven to 350ºF.
• 4. In a medium bowl, whisk together the soup mixture, eggs, half-and-half and chopped sage; set aside.
• 5. Use a deep 9-inch pie plate. Brush each leaf of the phyllo dough with a thin layer of melted butter. Place the first leaf in plate, fitting into the bottom. Turn plate a half turn and add second leaf. Turn a quarter turn and add another leaf. Continue process until all of the phyllo is used.
• 6. Sprinkle the bread crumbs and cheese over the phyllo.
• 7. Pour the egg mixture over the cheese. Fold over edges of phyllo and pinch to make a crinkle effect.
• 8. Place in the oven and bake for 35 to 40 minutes, until set. Quiche will be puffed, lightly browned, and center will jiggle slightly. Center will finish cooking while standing.
• 9. Remove from oven and let stand 20 minutes before cutting.
• 10. Garnish with sage sprigs.

Nutrients per serving:
Calories: 216
Fat: 13g
Cholesterol: 120mg
Carbohydrate: 14g
Sodium: 515mg
Protein: 11g
Total dietary fiber: 1g

TIP: If soup mixture is prepared and refrigerated, remove from refrigerator 2 hours before using.

Photographer: Steve Anderson

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