Ingredients:
- 1 Pie Crust (from scratch or frozen)
- 1 lb leeks (4-5 cups trimmed and cut into 1/4 inch slices or food processed)
- 3 tbsp Butter or Low Fat Margarine
- 1/4 cup White Ohio Wine or Water
- 1/2 tsp Salt (Optional)
- 1/2 tsp Pepper
- 2 Eggs
- 1 cup Cream or Creme Fraiche or Fat-Free Sour Cream
- 3 tbsp Bertman Original Ball Park Mustard
- 3 oz Grated Brewster Jack or Colby Jack or low-fat cheese
Instructions:
Wash the leeks well and set them aside. Melt the butter (or Margarine) in a wide skillet and add the leeks along with the water that still clings to them, and cook for about 3 minutes, stirring frequently. Add the wine or water, salt, cover, reduce the heat, and cook slowly for about 15 minutes until the leeks are tender. Add more wine or water, if necessary. When done, season with freshly ground black pepper. Beat the eggs and stir in the cream (or low-fat sour cream), mustard, leeks and grated cheese. Preheat oven to 375°. Pour the custard mix into the pre-baked shell, smooth the top and scatter the chives over the entire surface. Bake the pie until the top is firm and golden brown (about 45-50 minutes). Let it rest for 5-10 minutes before serving.
