1 bunch leeks, tough green leaves removed
2 tablespoons butter
3 eggs, beaten
1 cup plain yogurt
2 tablespoons flour (see note)
dash ground nutmeg
½ teaspoon ground ginger
¼ teaspoon black pepper
2 medium Bosc pears, peeled, cored & chopped (to equal about 1 cup)
½ cup chopped toasted hazelnuts
1 cup grated Cheddar cheese
Paprika
1 unbaked 9-inch pie pastry shell
Instructions
Preheat the oven to 450 F.
Thinly slice leeks to measure 1¼ - 1 ½ cup.
In a skillet melt the butter;
add leeks and cook over low heat until translucent,
4-5 minutes.
Cool.
In a medium saucepan combine
the eggs, yogurt, flour, nutmeg, ginger, and pepper;
heat slowly, stirring, till blended. Add the leeks, pears, hazelnuts,
and cheese to the egg mixture.
Mix thoroughly.
Pour into the pastry shell.
Sprinkle top with paprika.
Bake 10 minutes, then reduce the heat to 300°F and bake about
30-45 minutes longer until
the custard is set.
Serve warm or at room temperature.
Yield: Serves 6-8
Note: If using nonfat yogurt increase flour to 2¾ tablespoons.
Nutritional Information
Per Serving
Calories 340
Calories from Fat_200 (59%)
Total Fat_22 g
Saturated Fat_8 g
Cholesterol_95 mg
Sodium_290 mg
Total Carbohydrate_27 g
Dietary Fiber_3 g
Sugars_9 g
Proteins_10 g
Calcium_20%RDA
