Cookbook week has kind of taken hit. I did really well for the first few days, but I just can’t be tied down. Last night Jeremy and I made homemade pizza for dinner. I think this counts because I did get the crust recipe out of cookbook. Tonight however, well I was definitely inspired by The Joy of Cooking.
When I looked at the Joy of Cooking last week, I could have sworn there was a recipe for Chevre, Leek, and Tomato tart. Well turns out, I can’t read (unfortunate, since I teach English). It seems there was a recipe for a leek tart and a recipe for Chevre and tomato tart, but none for Leek and Chevre, which are just two of the best tasting foods in the world. I really didn’t want to make a crust anyway. All week long, I’ve been waiting to taste leeks and Chevre together, and I was not to be deterred. Voila Broccoli, Leek, and Chevre Pie.
Broccoli, Leek, and Chevre Pie
- 2 Cups Broccoli Florets
- 3 Cups Leeks (light greens and dark greens, cut into 1/2 inch peices)
- 1/4 Cup Olive Oil – Divided
- 8 Ounces Chevre – Crumbled
- 3 Large Eggs
- 1/4 Cup Milk
- 6 Sheets Phyllo Dough
- Sea Salt
Pre-heat oven to 350.
Add one – two tablespoons of Olive Oil to a sauté pan toss broccoli, leeks and a teaspoon of salt.
Cover the pan and stir occasionally for 5 minutes.
Remove pan from heat when leeks and broccoli have a soft bite.
In a bowl, beat eggs, milk, and 1 teaspoon of black pepper.
With a brush cover the bottom of a 9×9 pan with olive oil.
Layer two half sheets of Phyllo dough, brush with olive oil. Repeat twice.
Spread broccoli leek mixture over Phyllo.
Pour egg mixture over vegetables, making sure to fully cover.
Spread Chevre crumbles.
Finally, repeat Phyllo and olive oil layers, covering the final layer with olive oil.
Bake in the oven at 350 for 30 to 35 minutes, or until brown on top.
The hands on time for this was really maybe 15 minutes.
Enjoy. I’m off to make frosting and ice some cupcakes from How to be a Domestic Goddess.