cooking.nytimes.com
Leek Quiche Recipe
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
leeks, olive oil, garlic, egg yolks, egg, pie crust, milk, gruy
cooking.nytimes.com
Creamy Leek Soup Recipe
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche But I found it utterly satisfying with no further enrichment.
olive oil, leeks, garlic, chicken stock, basmati rice, bay leaf, milk
www.allrecipes.com
Mushroom and Leek Soup
Combine mushrooms, leeks, dry sherry, and pasta for this simple and sumptuous soup. A lovely beginning or finish for any meal, and ready to serve in less than 20 minutes.
mushrooms, leeks, margarine, olive oil, dry sherry, beef broth, water, black pepper, pasta
cooking.nytimes.com
Leek and Spring Onion Gratin Recipe
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
scallions, green garlic, salt, black pepper, leeks, spring onions, butter, parmesan cheese, bread crumbs, thyme leaves, lemon, olive oil, gruy, heavy cream
