POTATO AND LEEK QUICHE

-1 store-bought pie crust, thawed  -2–3 small/medium gold potatoes, peeled and thinly sliced 1/4 inch thick (2 cups) -1 leeks, cut into half-moon slices about 1/2 thick -1 1/4 cup grated white cheddar cheese -10 large eggs -3/4 cup whole milk -1 tsp salt, plus more for sprinkling on veggies -1/4 tsp black pepper -1/4 tsp garlic powder -heavy pinch of paprika -Oil/butter

Preheat oven to 450F. Arrange sliced potatoes and sliced leeks on two different baking sheets. Drizzle with a little olive oil, sprinkle with a little salt and pepper. Cook for 10-15 minutes, until potatoes are tender and leeks are just beginning to brown.

Grease a 9-inch baking dish with butter. Lay the quiche crust across the pie dish and press crust into the bottom and sides of the dish. Prick the crust all over with a fork many times.

Blind bake the crust for 15 minutes. While the potatoes, leeks and crust bake, whisk the eggs with the milk and seasonings.

Arrange roasted potatoes and leeks in the bottom of the baking dish and add the cheese.

Pour in egg mixture and reduce oven temperature to 350F and bake for 35-50 minutes.

Start checking the quiche at 35 minutes. It’s done when it puffs up, no longer jiggles and a toothpick inserted in the center comes out clean.

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