This recipe is perfect with Mixed Vegetable Slaw. I typically use Canadian Bacon and canned nonfat milk in substitute of the higher fat ingredients – every little bit helps.
Leek and Mushroom Tart
8 slender leeks, trimmed, washed, halved lengthwise, and cut into 1″slices
3 Tblsp butter
1 1/2 C quartered mushrooms
1 C slivered ham
1/2 C grated Swiss cheese
3Tblsp chopped parsley
1/2 C milk
1/2 C heavy cream
2 egg yolks
pinch of cayenne pepper and grated nutmeg
freshly ground pepper
1 partially baked tart shell
Preheat oven to 400*
Place leeks, 1T butter, 1T cold water in large skillet, cover, cook on medium heat for about 10 min – until leeks are slightly limp. Uncover and toss until liquid has evaporated. Transfer to mixing bowl.
Saute mushrooms in remaining butter.
Add mushrooms, ham, cheese, and parsley to leeks, toss.
In separate bowl whisk together eggs, milks, and spices.
Spread leek mixture evenly in tart shell, pour egg mixture over.
Bake 8 minutes, then lower heat to 375* and bake until set and slightly golden, 25-30 min.