Blue Cheese Quiche Recipe
Summary
Ingredients
| Breadcrumbs | 1/3 Cup (16 tbs) | |
| 1/2 cup chopped leeks | ||
| Butter/Margarine | 1 Tablespoon | |
| Cream cheese package | 2 | |
| Blue cheese | 1/2 Cup (16 tbs), crumbled | |
| 1/3 cup commercial sour cream | ||
| Parsley | 2 Tablespoon, chopped | |
| Eggs | 4 standard | |
| Salt | 1/8 Teaspoon | |
| Cherry tomatoes | 1/8 Teaspoon | |
Directions
Line bottom and sides of a greased 10-inch quiche dish with breadcrumbs.
Place in freezer until ready to fill.
Saute leeks in butter until tender.
Position knife blade in food processor bowl; add leeks, cream cheese, blue cheese, sour cream, and parsley.
Top with cover and process 4 to 6 seconds.
Stop processor, remove cover, and scrape sides of bowl with a rubber spatula.
Replace cover and process an additional 4 to 5 seconds or until smooth.
Add eggs and seasonings; process 20 to 25 seconds or until well combined.
Pour filling into prepared quiche dish, and bake at 350° for 25 to 30 minutes or until set.
Garnish with parsley, pimiento, lettuce leaves, and cherry tomatoes.
Place in freezer until ready to fill.
Saute leeks in butter until tender.
Position knife blade in food processor bowl; add leeks, cream cheese, blue cheese, sour cream, and parsley.
Top with cover and process 4 to 6 seconds.
Stop processor, remove cover, and scrape sides of bowl with a rubber spatula.
Replace cover and process an additional 4 to 5 seconds or until smooth.
Add eggs and seasonings; process 20 to 25 seconds or until well combined.
Pour filling into prepared quiche dish, and bake at 350° for 25 to 30 minutes or until set.
Garnish with parsley, pimiento, lettuce leaves, and cherry tomatoes.
Chef
