It's not the big growers at the farmer's market who sell leeks – but the small growers who stock their stands with a modest range of produce, as if they're only a step above a home gardener. They're the ones who sell leeks.

On Saturday at the farmer's market on Drake, the lady selling leeks was from the Unitarian Church. She explained the Church grows vegetables to raise money for Nigerian farmers. I didn't understand. How could my purchase of $3.00 worth of leeks in Fort Collins, Colorado have any impact whatsoever on people living an ocean and a continent away? She thought it could. In addition to leeks, she sold heirloom tomatoes and heirloom bell peppers... Who wouldn't want to eat vegetables having such a sustainable pedigree?

When I make the recipe below, I reheat the quiche slices for breakfast. They taste fine. As a bonus, the recipe makes two quiches, so you can give one away and still have one for yourself.

Ingredients
2 pre-made deep-dish pie shells ($2.99)
3 medium-size leek ($3.00 from the farmer's market), thinly sliced
2 tablespoon extra-virgin olive oil
¼-½ pound thick-cut smoked ham ($8.99 per pound from the deli counter), cubed
4 egg, beaten
1½ cup milk (half and half, whole milk or 2% milk; I've used them all, and they all work)
1 tablespoon fresh thyme ($1.39 per 0.66 ounce package, on sale), chopped
pinch or two of celery seed
salt and black pepper, to taste

Procedure
Cut off the roots from the bottom ends of the leeks and the dark green leaves from the top ends. Split each leek in half lengthwise and wash under the facet to remove the grit. Because of how leeks grow, soil becomes lodged inside the whirl of leaves. Separate each whirl and wash thoroughly. Then slice thinly.

Heat the oil in a large skillet over medium heat. Add the celery seed, pepper and salt. Stir. Add the leeks, and then sauté. When almost tender, add the thyme. Finish sautéing, and let cool.

Divide the ham between the two pie shells. Spoon the sautéd leeks into the pie shells. In a bowl, beat the eggs with the milk. Pour over the filling. Bake 40 minutes or until golden brown and set.