Shavuot is a time to enjoy dairy foods. Shavuot is linked to the Exodus. After their deliverance and on foot for forty years, the Jewish people wound through the wilderness seeking the “land flowing with milk and honey.” Therefore recipes with milk are enjoyed this time of year.
Yeshua, I am so grateful that you have given us your Word and gladly receive it as milk and nourishment to my body, soul, and spirit.
One pie shell
1 cup milk
1/2 cup half and half
salt and pepper
pinch of cayenne pepper and sprinkle of sweet paprika
8 oz. goat cheese sliced into small pieces
1 & 1/2 cups leek confetti (save extra leek confetti)
Chop three leeks into medium pieces.
Place in a sauté pan with 1/4 stick butter, 1/4 c water, and salt and pepper to taste. Cover and cook on medium heat for about 15 minutes until tender. Cook about 5 minutes longer uncovered until all liquid is gone.
This leek confetti can be used in quiches, toast, crackers, soups, omelets, bruschetta, and scrambled eggs. It is delicious.
Lightly beat eggs; add all other ingredients and stir. Add to pie shell. Sprinkle top with sweet paprika. Bake at 350 degrees for 30-45 minutes or until egg custard is firm.
Garnish with halved grape tomatoes and shredded, raw leek bits. Serves 8.