From the Winter Issue | Leek & Gruyere QUICHE with Olive Oil Crust

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