乳蛋派 － Quiche

读书会上朋友拿 Quiche 来分享，口感非常鲜嫩。读书会结束后，我把剩下的都带回家，第二天早晨，微波炉热热，仍旧很好吃。赶紧和朋友要了做法，准备山寨。
我以前吃过这个，但没有这么嫩。后来网上查看，发现通常的做法是六个鸡蛋，同时减少牛奶和鲜奶油，难怪口感会硬很多。

 一个 9" 派皮，350 F 烤10 分钟 

大蒜（Leek）一根，切丝，加黄油，小火翻炒10分钟。

4 个鸡蛋，鲜奶油 1杯，牛奶 3/4杯，加 盐和白胡椒，搅拌均匀。

派皮里放炒好的大蒜，一把菠菜叶，一些干西红柿（sun dried tomatoes），奶酪一杯（Swiss、Gruyere、Cheddar），最后将鸡蛋奶液到进去。

烤箱 450F 烤15分钟，然后 350F，再烤30分钟。

凉10分钟以后再切。热的很好吃。

Recipe in English

1 frozen deep dish pie crust, put it in a 350 degree oven for about ten minutes just to firm it up a little so the egg mixture wouldn't make it too mushy.

Chop up one leek into slivers, discarding the harder part of the leek. Put the leek into Sauté pan with butter and sauté for about ten minutes while preparing the other ingredients 

Whisk together 4 eggs, 1 cup of heavy cream and about 3/4 cup milk.  Add a dash of salt and a dash of white pepper to the egg mixture. 

Thenplace the sautéed leeks, a handful of spinach (sliced) and some sliced up sundried tomatoes in the bottom of the pie crust. Place about one cup of cheese (I used Swiss but Gruyere is really nice, too) and the egg mixture over top. 

I then put it into a 450 degree oven for 15 minutes, and then lower the temp to 350 degrees for about another half hour. It's done when a knife comes out clean. Let it sit for about 10 Minutes before serving.