Yield: 1 Servings
|Crust - any can be used; like mille fueille pastry, or any other quiche dough, or none at all.|
|3 larges||Leeks; cleaned well and cut to small pieces.|
|2 cups||Half and half; (in Israel I use Shamenet Le-Kafe) or regular milk|
|1 cup||Whipping cream|
|1 cup||Crumbled Bulgarian cheese - it is better to use wetter cheese and not the dry varieties like Feta. Israelies - if you can obtain HaMeiri cheese yummy yummy use it.|
|1 cup||Grated Kachkaval cheese|
1. Spread crust in pan.
2. Cook leek in half and half, cream and butter until most of the liquids are absorbed - that takes about ¾ of an hour on low heat but you don't have to stand nearby all the time, an occasional stir will do. Just make sure heat is low enough so mixture does not burn.
3. Cool and add other ingredients. Spread on crust and bake for about 1 hour in medium heat.
Posted to JEWISH-FOOD digest by "øòéä èøàáODh" <tarab@...> on May 31, 1998