| Ingredients: |  |
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Two
9-inch un-baked pie shells, at room temperature. Note: Frozen pie shells
come in packages of two. Make two pies and freeze one for later. |
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1
cup cauliflower, chopped |
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2
cups shredded cheese, (half cheddar, half mozzarella) |
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| Directions: |
| |
| 1. | Preheat
oven to 375º. |
| 2. |
Toast
pie crusts in oven for 10 minutes. |
| 3. |
Sauté
leeks and cauliflower in butter until soft. |
| 4. |
Beat
eggs, milk and cheese together until blended. |
| 5. |
Sprinkle
a thin layer of sautéed leeks and cauliflower onto bottom of toasted pie
crusts. |
| 6. |
Pour
egg and cheese mixture over leeks and cauliflower. |
| 7. |
Bake
in oven for 30-35 minutes or until knife inserted near center comes out clean.
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