I wanted to make something different for breakfast and I thought a crustless quiche was a good bet. It looked easy and I made it ahead of time so it was ready and waiting for us the next morning. Almost like having a personal chef but not.
I introduced Kaili to tray tasking while I cooked. I gave her tongs to experiment with. I had no expectation of her mastering this but she got the hang of it pretty fast. After awhile she gave up the tongs and just used her hands, smart girl.
Crustless Leek Quiche
1 large leek, chopped, 4 ounces after trimming
1 tablespoon butter or olive oil
1/2 cup cream
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces Gruyere or Swiss Cheese, shredded
Clean the leeks well to remove any sand. Slice thinly and sauté in butter or oil until tender. Beat the eggs, cream, salt and pepper in a small bowl. Put about 3/4 of the cheese in a greased pie plate or quiche pan. Evenly spread the leeks over the cheese. Pour in the egg mixture; top with the remaining cheese. Bake at 350º for 30-35 minutes, until golden brown on top. Let stand a few minutes before slicing.
Recipe from Linda’s Low Carb