- 4 large leeks
- 1 tablespoon unsalted butter
- 2 large onions, chopped
- 1 unbaked 9-inch pie shells or 6 individual pie shells
- 1 1/2 cups grated Gruyère cheese
- 3 eggs
- 1 cup light cream
- Salt and pepper, to taste
- Pinch of nutmeg
Preheat oven to 425º F.
Trim and discard all but 1 inch of green from leeks. Slice, wash and dry the remainder.
Melt butter in a large saucepan over medium heat and cook leeks with onions, stirring occasionally, about 10 minutes. Cover the pan and continue to cook until soft, another 10 to 15 minutes.
Spread softened leek-onion mixture in pie shell. Top with grated cheese.
Beat eggs in a bowl and whisk in cream. Season with salt, pepper and nutmeg. Pour over leeks and cheese.
Bake until filling is set and golden brown on top, about 20 minutes. For individual tarts, reduce cooking time by about 7 minutes.