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Loading...| 3 eggs | |
| 3/4 cup half-and-half | |
| salt and pepper | |
| 1 tablespoon olive oil | |
| 1 cup diced leek | |
| 3 heirloom tomatoes , cut into 1/4-inch slices | |
| 3/4 cup gruyere cheese , grated | |
| 1 refrigerated ready-made 9-inch pie shell |
| 1. | Preheat the oven to 375°F. |
| 2. | Whisk eggs in a bowl with half-and-half. |
| 3. | Season with salt and pepper. |
| 4. | Heat olive oil in a skillet on medium heat. |
| 5. | Add the diced leek and cook until it has softened for 6-8 minutes. |
| 6. | Pour the mixture into the pie crust. |
| 7. | Arrange the tomato slices over the egg mixture. |
| 8. | Sprinkle gruyere cheese over the top. |
| 9. | Bake in the preheated oven for 35-40 minutes until the cheese is golden brown. |
| 10. | Let it cool for 5 minutes before serving. |
Perfect for any occasion, can be served hot or cold.
The recipe can easily be doubled or tripled if you are feeding a crowd.
Contains dairy and wheat.
Not suitable for those with allergies or intolerances to these ingredients.
Tomatoes are packed with vitamins and minerals, including vitamins A and C, potassium, and fiber. They are also a great source of antioxidants.
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