I used almond milk in place of part of the cream and it worked great. I sauteed 2 leeks with some fresh tarragon in olive oil and just a little butter for flavor. The recipe made enough for 2 9-inch pies. I pre-cooked the pie shell and put 1/2 of the cheese in first so it wouldn't get soggy. Then the rest of the cheese went on top of the tomatoes. Some aluminum went around the pie shell half-way through cooking (it could have been done a little earlier as the shell did get a little bit browner than I would have liked). It looked beautiful when done! A wonderful Mother's Day brunch!
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I used almond milk in place of part of the cream and it worked great. I sauteed 2 leeks with...