LEEK & CHEESE TART

2 cups white parts of leeks, sliced thin
l fat shallot, minced
2 cloves garlic, minced
2 tsps. butter
l/2 lb. sharp cheddar cheese, grated
2 cups milk
4 eggs
l cup Bisquick l tsp. Durkee’s parsley & garlic salt
Slowly saute leeks, shallot & garlic in butter until they are well
wilted and thoroughly cooked. Let cool slightly, then arrange in
the bottom of a wellbuttered l0-l/2″ diameter quiche pan or deep
pie plate. Sprinkle the cheese over the leek mixture. Combine the
remaining ingredients in a blender and blend well. Pour the batter
over the vegetables and bake the tart for 35 to 40 mins. in a pre-
heated 400 oven. It puffs up magnificiently during baking but will
gradually sink as it cools.
Do not use removable bottomed quiche pan!!!!