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Reviewed: Jun. 29, 2008

Phenomenal. This was one of the best recipes I have ever gotten from this site and if you saw my recipe box, that is saying something. I mde two pies, one as is and it was just fabulous. (Well, not quite as is. I used Jarlsberg instead of Gruyere because it was about 1/3 the price). I made two because I don't want to be THAT person who says how I changed everything, but I did make a different version that I also liked a lot. I fried a few pieces of bacon, removed them and softened the leeks in the bacon drippings, then crumbled the bacon back in with the cheese and cream. I did a layer of this mixture, then a layer of ripe sliced tomato, then covered it with the remainder of the cheese and cream mixture. Baked the same way. Also extremely delicious. So, this recipe is GREAT as is, but can also be modified if desired! Which makes it a 5-star recipe to me.

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MSFABIAN1

	Cooking Level: Intermediate Home Town: Willoughby, Ohio, USA Living In: Charlotte, North Carolina, USA
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Reviewed: May 1, 2008

This is such a great recipe. The pie has a delicate flavor that is really well balanced. As an added plus, to my husband and me, it tasted like the holidays. I've made it a few times and it's flawless every time. Thank you!

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firesprings


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Reviewed: Mar. 5, 2008

Wow, easy and delicious! Everything was perfect: flavor was perfectly balanced, great texture, cooking time was exactly right. I love the subtle, cheesy flavor with the onion aroma of the leeks. It looked beautiful as well, great presentation.

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Michelle Woolf

	Cooking Level: Intermediate Living In: Syracuse, Utah, USA
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Reviewed: Feb. 15, 2008

We loved this! I was so worried about it coming out right (I've never made a cheese pie before) with no egg...? I followed the directions exactly and it came out beautifully! Will be making it again, thanks!

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SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Oct. 30, 2007

This recipe was super quick and easy; and sooooo delicious! Thanks for sharing it.

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Jeanie

	Cooking Level: Expert Home Town: Wharton, New Jersey, USA
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Reviewed: Sep. 22, 2007

I found this recipe after a trip to Alsace, where they serve their famous "tartes flambées". This is very close in taste if you sautée the vegetables in bacon instead of butter. I used 3 slices of chopped bacon and the result was heavenly. I think it would be a bit lacking in taste without the bacon... A bit of ham might work too but then butter would be required.

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SSPILMANN


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Reviewed: Aug. 9, 2007

Lovely and so simple Might make again to take out on picnic if the weather holds up! Thanks

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BARBIE24

	Cooking Level: Intermediate Home Town: ???, Glamorgan, Wales, U.K.
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Reviewed: Feb. 1, 2007

extremely simple, subtle flavour is really nice.

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Gemma


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Reviewed: Dec. 18, 2006

I thought this was great, hubby didn't care for it. This was the first time I'd ever made anything with leeks and I really like their mild flavor. The Gruyere was wonderful, too.

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cookntaste

	Cooking Level: Expert Living In: East Greenville, Pennsylvania, USA
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Reviewed: Oct. 17, 2006

This was very good. (My first time making anything with leeks, so I think I didn't chop them up into small enough pieces.) Davin loves leeks so I'll definately be making this again.

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StormtrooperPrincess

	Cooking Level: Intermediate Home Town: Cullman, Alabama, USA Living In: Dallas, Texas, USA
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