The combination of caramelized leeks and nutty gruyère cheese is a match made in food heaven. This dynamic duo compliments each other perfectly. In the Winter issue feature, 'The Golden Elixir', I wanted to challenge myself to swap butter for olive oil. In this recipe for a Leek and Gruyère Quiche, I swapped my traditional pie crust recipe that called for butter with olive oil. The result was still buttery (it is important to use a quality oil) with peppery undertones -it was delicious. This is a great recipe for a weeknight dinner or a weekend brunch. To discover more olive oil recipes, read the feature 'The Golden Elixir' here.
Styling & Photography by Alison