Leek Lorraine Recipe
Ingredients
| 1 9-inch unbaked pastry shell | ||
| 1 envelope leek soup mix | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Light cream | 1/2 Cup (16 tbs) | |
| 3 slightly beaten eggs | ||
| Shredded Swiss cheese | 1 1/2 Cup (16 tbs), Processed | |
| Dry mustard | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Deviled ham | 1 4 1/2 Ounce | |
| 2 tablespoons fine dry bread crumbs | ||
Directions
Bake pastry shell in 450° oven for 7 minutes, till lightly browned.
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.
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.
Chef
