Ingredients: 2 tablespoons butter 2 large leeks (white and about 1 inch green top), thinly sliced and thoroughly rinsed (about 1 1⁄2 cups) 11⁄2 teaspoons chopped fresh sage or 1⁄2 teaspoon dried leaves (not ground) 1⁄4 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour 1 refrigerated piecrust 1 cup crumbled blue cheese, divided (4 ounces) 5 or 6 large plum tomatoes, cut into 1⁄3-inch slices 4 eggs, lightly beaten, reserving 1 tablespoon

Directions: Heat oven to 425°F. In medium skillet heat butter over medium heat. Cook leeks for 5 minutes or until tender. Cool slightly. Stir in sage and pepper. Sprinkle flour on baking sheet without sides. Place piecrust on top and roll to a 14-inch round. Spread leek mixture over dough, leaving a 2-inch border. Sprinkle half the cheese over the top. Arrange tomatoes in two circles over the top; sprinkle with remaining cheese. Fold over edges of dough; pinch or pleat to make a border. Brush the reserved 1 tablespoon beaten egg over outside of dough. Pour remaining beaten eggs over tomatoes and cheese. Bake 10 minutes. Reduce temperature to 375°F and bake 15 minutes longer or until eggs are cooked and dough is golden brown. Makes 6 servings. (Recipe from Iowa Egg Council) *See more recipes in our eggs & cheese collection