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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PIAVE AND LEEK QUICHE

From: Chris Fennimore, WQED Multimedia
Primary category: Entrees

From the cookbook: C is for Cheese   


Ingredients:

1 pound leeks
2 tablespoons butter
2 eggs
1 cup heavy cream
1 dash nutmeg
1 dash cayenne pepper
salt and pepper
1 cup shredded Piave cheese
Directions:
Trim the leeks, cut into 1” pieces and wash well. Sauté in one tablespoon of butter until tender.
Beat the eggs with the cream and spices. Cut the pie crust into four circles, each 4 inches in
diameter. Gently fit them into four sections of a muffin pan. Flute the top edges. Add some
leeks and cheese to each cup. Ladle enough of the egg/cream mixture to just cover the leeks
and cheese. Bake at 425 degrees for 15 minutes then lower the heat to 350 until the quiches

have puffed and are lightly browned on top.

ingredients(s): cayenne pepper, heavy cream, leek, nutmeg, Piave cheese,

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PIAVE AND LEEK QUICHE - REVIEWS

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