Handy because it doesn’t require making a separate crust. I haven’t tried yet, but zucchini, yellow squash or other vegetables could be substituted for leeks.
3 – 4 large leeks, sliced thinly (upper dark green stalks removed)
3 large eggs
1 ½ cups of milk
1 cup Swiss cheese, grated or small dice
1 cup whole wheat flour
½ cup olive oil
¼ cup fresh green onion, finely chopped
1 teaspoon dried oregano
Sauté the leeks for about 5 minutes, then add the fresh green onion and continue until tender (another 3 minutes or so).
In a large bowl, beat the eggs well and then add the milk, flour, oregano, salt and pepper.
Pour the mixture into a pie pan greased with olive oil and add the leeks and cheese.
Bake for 40 minutes at 350°F.
Allow to cool before cutting. Can be served warm or at room temperature. Refrigerates and rewarms well.
Adapted from this Greek Leek Pie recipe.