Leek, Red Pepper & Gruyere Tart


1 pre-made pie shell (I usually get the whole wheat, good stuff ones at Sprouts

4 Tbsp. butter

2 leeks, chopped in rounds up to light green part

1 onion, chopped

1/2 red bell pepper, chopped

Chopped fresh basil

1/2 c. Milk

1/2 c. Half and Half

1c. Grated gruyere

2 eggs

1/4 tsp. salt


Preheat oven to 375 degrees.

If the pie shell is frozen, let it defrost about 15 minutes or until the bottom is soft enough to pierce with a fork. Pierce the bottom 3-4 times with said fork.

Melt 2 Tbsp. butter in a large skillet.  Toss in the leeks and sautée until they are soft, about 20 minutes over medium heat. Transfer leeks to large bowl.

Melt the remaining 2 Tbsp. better in same skillet and sautée onion and red pepper until soft.  Add onion mixture to leeks in bowl.

Add in milk, half and half, eggs, and gruyere and mix well. Add in basil and salt and mix to blend.

Transfer mixture to pie shell. Bake 30-35 minutes until center is set and top is golden brown.

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