You give up meat for Fridays in Lent, but that doesn’t mean you need to relegate yourself to bread and water.
There are plenty of tasty meatless meals you can make. One of our favorites is this Leek Quiche. This recipe comes from The Lenten Cookbook, available from Everything Catholic.
How to Make Leek Quiche
Ingredients
For the Egg Mixture:
- ¾ cup (150 mL) vegetable broth
- 3¼ lbs (15 kg) leeks, sliced into thin rings
- Scant ½ cup (100 mL) milk
- ¾ cup (180 g) sour cream
- 6 eggs
- 2½ cups (250 g) grated mozzarella cheese
- 1 tsp (0.5 g) ground saffron
- Sea salt
- Black pepper, freshly ground
For the Quiche Dough Mixture (Makes 1 Batch)
- 2¾ cups (350 g) white flour
- 2 tsp (10 g) sea salt
- ½ cup (125 g) butter
- ¾ cup (150 mL) water
Preparation
To make the dough, mix the flour and sea salt in a bowl. Melt the butter in a small saucepan over low heat. Remove the saucepan from the heat, pour in the water, and add to the flour mixture. Mix the dough with a wooden spoon; then flatten the dough and place it in the refrigerator for about 30 minutes, covered.
Heat the vegetable broth in a pot, add the leeks and simmer until the liquid is reduced. Mix the milk, sour cream, eggs, grated cheese and saffron in a bowl. Add the leeks and season with sea salt and pepper.
Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out the dough and place it on a baking sheet. Prick well with a fork. Spread the leek mixture over the dough. Bake on the lowest rack for about 35 minutes, until golden brown.
If you’d like more delicious meatless meal ideas, order a copy of The Lenten Cookbook today!
