Leek Recipes

1. Kendra’s Creamy Leek Dip

 Ingredients

• 1 pound bacon
• 15 leeks, roots and leaves removed
• 3 (8 ounce) packages cream cheese
• 2 large cloves garlic
• 2 1/2 tablespoons Worcestershire sauce
• salt and pepper to taste

Directions

1. Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain and crumble.
2. In a food processor, blend the cooked bacon, leeks, cream cheese, garlic, and Worcestershire sauce until smooth. Season with salt and pepper. Refrigerate until ready to serve.

2.  French Leek Pie

Ingredients

• 1 (9 inch) refrigerated pie crust
• 2 teaspoons butter
• 3 leeks, chopped
• 1 pinch salt and black pepper to taste
• 1 cup light cream
• 1 1/4 cups shredded Gruyere cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

3.  Cauliflower and Leek Soup

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 leeks, cut into 1 inch pieces
• 1 large head cauliflower, chopped
• 3 cloves garlic, finely chopped
• 8 cups vegetable broth
• salt and freshly ground black pepper to taste
• 1 cup heavy cream (optional)

Directions

1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

4.  Leek and Cheese Quiche

Ingredients

• 2 tablespoons butter
• 2 cups sliced leeks
• 1 (9 inch) frozen pie crust, thawed
• 1 cup shredded Swiss cheese
• 1/4 cup grated Romano cheese
• 1 tablespoon all-purpose flour
• 4 eggs
• 1 3/4 cups heavy cream
• 1 tomato, thinly sliced
• salt and pepper to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
3. In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
4. In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.