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Leek Lorraine Recipe
|9 inch unbaked pastry shell||1|
|Leek soup mix||1 Ounce (1 Envelope)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Slightly beaten eggs||3|
|Shredded process swiss cheese||6 Ounce (1 1/2 Cups)|
|Dry mustard||1 Teaspoon|
|Canned deviled ham||4 1⁄2 Ounce (1 Can)|
|Fine dry bread crumbs||2 Tablespoon|
Serving size: Complete recipe
Calories 2795 Calories from Fat 1637
% Daily Value*
Total Fat 186 g286%
Saturated Fat 75.4 g376.9%
Trans Fat 0 g
Cholesterol 1014.2 mg
Sodium 5740.6 mg239.2%
Total Carbohydrates 180 g60%
Dietary Fiber 3.9 g15.7%
Sugars 49.4 g
Protein 105 g209%
Vitamin A 45.8% Vitamin C 1.3%
Calcium 63.6% Iron 29.3%
*Based on a 2000 Calorie diet
Remove from oven; reduce temperature to 325°.
Combine leek soup mix and milk.
Cook and stir till thickened and boiling; cool slightly.
Stir in cream.
Combine eggs, cheese, mustard, and pepper.
Stir in soup mixture.
Mix deviled ham and bread crumbs; spread in pastry shell.
Pour in soup mixture.
Bake in 325° oven for 45 to 50 minutes, till knife inserted in center comes out clean.
Let stand 10 minutes.
Cut in tiny wedges; serve warm.