Leek Pie

• 6 cups thinly sliced leek (about 6 medium)
• 1 tablespoon butter, melted
• 1 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (9-inch) deep-dish frozen piecrust
• 1/3 cup (1 1/3 ounces) shredded Gruyere cheese
• 2 large eggs
• 2 large egg whites
• 1 cup fat-free milk
• 1 tablespoon cornstarch

1. Cook leek in butter in a large skillet over medium-high heat 3 minutes, stirring constantly. Add water, salt, and pepper. Cover, reduce heat, and simmer 10 minutes or until leek is tender. Uncover, increase heat to high, and continue cooking, stirring occasionally, 3 minutes or until liquid evaporates.
2. Bake piecrust at 350u0b0 for 9 minutes. Sprinkle cheese in bottom of piecrust; spoon leek mixture over cheese.
3. Whisk together eggs, egg whites, milk and cornstarch in a medium bowl; pour over leek mixture. Bake at 350u0b0 for 20 to 23 minutes or until set, shielding after 10 minutes, if necessary. Let stand 10 minutes.

butter, water, salt, pepper, gruyuere cheese, eggs, egg whites, milk, cornstarch

Taken from www.myrecipes.com/recipe/leek-pie (may not work)