"All happiness depends on a leisurely breakfast." -John Gunther (yeah I don't know who that is)

So I have carried around this recipe for a Crustless Leek Quiche for several weeks now. But I normally don't cook in the morning. I am just not usually a big breakfast eater and I just don't usually have the time because I am more of the get up, run out the door kind of girl. So much for following the above quote, ay.

However, I thought today would be the perfect exception as it was a Sunday morning and I had nowhere to be. So I decided to give this thing called brunch a whirl. However, as many of you know I am horrible about reading a recipe before I start cooking. I kind of just dive in and hope for the best...that way I don't get too intimidated by the instructions ahead of time, I don't over think the recipe and hell it's cooking just go for it! Normally this attitude works great...sure there have been a few exceptions like the night I stayed up until midnight making soup but normally it works for me.

Well today was another one of those exceptions where the whole dive right in thing didn't work so well because my brunch quickly became lunch. This recipe is easy so don't be intimidated by my drama, but I will be honest it is time consuming. And it probably didn't help that I did laundry, vacuumed, showered and putzed first before starting to make brunch. And for those of you who don't know what putzing is it's the art of meandering around and doing nothing. It may include looking through a magazine, brushing your teeth, scanning mail, going through a catalog, watching tv or drinking coffee however it just can't be anything extremely tangible.



Anyway I digress so I started making the quiche at around 1030 and well it was done around hmmm yeah noon. The first thing you do is cut the leeks and saute them in butter. Then you spread them on a cookie sheet and put them in the fridge to cool. I do have to say that if I made this recipe again I would probably drain the leeks or blot them as mine had some excess liquid that made my quiche a little more runny than needed.



While the leeks are cooling mix the eggs with a whisk and add the goat cheese. Season with salt and pepper and then add cream, milk, hot sauce and worcestershire. Yeah there is nothing low fat about this dish, but that is probably why it tastes good.



When the leeks are cool put them in an 8" baking dish that has been coated with cooking spray and put the egg mixture on top. This is where the time consuming part starts. Cook this mixture for 20 minutes. And since there isn't enough cheese and dairy in this quiche already you spread 8 oz of sliced brie cheese over your egg mixture. Cook for another 10-15 minutes and finally let cool for 20-30 minutes. And that my friends is how brunch quickly becomes lunch.

Ingredients

• 1 tablespoon butter
• 4 leeks--dark green parts discarded and stems quartered lengthwise, cut into thin, 2-inch-long strips, then rinsed well and drained
• Coarse salt and white pepper
• 4 eggs
• 4 ounces fresh goat cheese
• 1 cup heavy cream
• 1/2 cup milk
• A few drops hot sauce, such as Tobasco
• A few drops worcestershire sauce
• 8 ounces brie, rind trimmed, cut into 8 equal pieces
• 3 scallions, white and green parts thinly sliced

Directions

1. Position a rack in the center of the oven and preheat to 400 degrees . In a medium skillet, melt the butter over medium-high heat until frothy and brown around the edges of the pan; remove from the heat. Stir in the leeks and return the pan to medium heat; season with salt and pepper. Cook until the leeks are slightly tender but not soft, about 3 minutes. Spread on a baking sheet; refrigerate.
2. Meanwhile, in a medium bowl, add the eggs, whisking to break them up. Crumble in the goat cheese and whisk until the mixture looks fairly smooth; season lightly with salt and pepper. Whisk in the cream, milk, hot sauce and worcestershire.
3. Grease an 8-inch square baking dish. Fill it evenly with the chilled leeks, then pour in the egg mixture. Bake for 20 minutes. Remove from the oven and layer the brie pieces on top. Bake again until the quiche is slightly browned and just set, 10 to 15 minutes. let cool for 20 to 30 minutes. Slice into 8 even squares and top with the scallions.

Now let me leave you with a very serious question:
"Do we need to have 280 brands of breakfast cereal? No, probably not. But we have them for a reason-because some people like them. It's the same with baseball statistics." -Bill James (nope don't know him either)

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