乳蛋派 － Quiche

讀書會上朋友拿 Quiche 來分享，口感非常鮮嫩。讀書會結束後，我把剩下的都帶回家，第二天早晨，微波爐熱熱，仍舊很好吃。趕緊和朋友要了做法，準備山寨。
我以前吃過這個，但沒有這麽嫩。後來網上查看，發現通常的做法是六個雞蛋，同時減少牛奶和鮮奶油，難怪口感會硬很多。

 一個 9" 派皮，350 F 烤10 分鍾 

大蒜（Leek）一根，切絲，加黃油，小火翻炒10分鍾。

4 個雞蛋，鮮奶油 1杯，牛奶 3/4杯，加 鹽和白胡椒，攪拌均勻。

派皮裏放炒好的大蒜，一把菠菜葉，一些幹西紅柿（sun dried tomatoes），奶酪一杯（Swiss、Gruyere、Cheddar），最後將雞蛋奶液到進去。

烤箱 450F 烤15分鍾，然後 350F，再烤30分鍾。

涼10分鍾以後再切。熱的很好吃。

Recipe in English

1 frozen deep dish pie crust, put it in a 350 degree oven for about ten minutes just to firm it up a little so the egg mixture wouldn't make it too mushy.

Chop up one leek into slivers, discarding the harder part of the leek. Put the leek into Sauté pan with butter and sauté for about ten minutes while preparing the other ingredients 

Whisk together 4 eggs, 1 cup of heavy cream and about 3/4 cup milk.  Add a dash of salt and a dash of white pepper to the egg mixture. 

Thenplace the sautéed leeks, a handful of spinach (sliced) and some sliced up sundried tomatoes in the bottom of the pie crust. Place about one cup of cheese (I used Swiss but Gruyere is really nice, too) and the egg mixture over top. 

I then put it into a 450 degree oven for 15 minutes, and then lower the temp to 350 degrees for about another half hour. It's done when a knife comes out clean. Let it sit for about 10 Minutes before serving.