Leek Quiche With Thyme and Lavender

From Herbal Quarterly way back when...

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1 (9 inch)  unbaked pie shells
• 1 1⁄4 cups  grated gruyere or 1 1⁄4 cups  emmenthaler cheese, grated or 1 1⁄4 cups swiss cheese, grated, divided
• 2  tablespoons butter
• 1  tablespoon canola oil
• 12  ounces leeks, cut in 1/2 inch slices
• 2  teaspoons dried thyme
• 1⁄2 cup dry white wine
• 2  large eggs, lightly beaten
• 1  cup heavy cream
• 1  tablespoon  dried lavender flowers
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon ground cayenne pepper

Directions

1. Preheat oven to 350°F Line shell with parchament paper and add 1/2 pie weights or dried beans. Bake for 15 minutes then remove weights/beans and reduce heat to 325F and bake 8 minutes longer or until bottom is dry.
2. Sprinkle 1/4 cheese over bottom of crust and bake 5 minutes longer until cheese is melted.
3. Remove and cool.
4. Heat the butter and oil in a large skillet until foaming subsides. Add the leeks and saute for 5 minutes stirring until they are soft. Add the thyme and aaute for two more minutes. Stir in wine. Reduce heat to med and cook stirring for about 3 minutes until the liquid is gone. Set aside and cool to room temperature.
5. In large bowl combine the eggs,cream, lavender, cheese, salt, pepper, nutmeg and cayenne.
6. Stir in cooled leek mixture. Pour filling into the crust and bake for 35 minutes or until top has just set.
7. Serve warm or at room temperature.