Jewish people living in Egypt before the Exodus evidently loved leeks. When they were liberated from the bondage of slavery to the Eygptians and wandered in the desert for 40 years, they missed the “leeks of Egypt.” And I understand why. They are incredibly delicious. Here is one way to use leeks.
Start with fresh, fat leek stalks. Wash and cut off the roots and green tails.
Chop three leeks into medium pieces.
Place in a saute pan with 1/4 stick butter, 1/4 c water, and salt and pepper to taste. Cover and cook on medium heat for about 15 minutes until tender. Cook about 5 minutes longer uncovered until all liquid is gone.
This leek confetti can be used in quiches, toast, crackers, soups, omelets, bruschetta, scrambled eggs. It is delicious.
One pie shell
1 cup milk
1/2 cup half and half
salt and pepper
pinch of cayenne pepper and sprinkle of sweet paprikra
8 oz. goat cheese sliced into small pieces
1 & 1/2 cups leek confetti (Save extra leek confetti.)
Lightly beat eggs; add all other ingredients and stir. Add to pie shell. Sprinkle top with sweet paprika. Bake at 350 degrees for 30-45 minutes or until egg custard is firm.
Garnish with halfed grape tomatoes and shredded, raw leek bits. Serves 8.