Name: Leek and Cheese Quiche
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Sliced leeks - 2 cups; Frozen pie crust, thawed - 1 (9 inch); Shredded Swiss cheese - 1 cup; Grated Romano cheese - ¼ cup; All-purpose flour - 1 tablespoon; Eggs - 4; Heavy cream - 1 ¾ cups; Tomato, thinly sliced - 1; Salt and pepper to taste - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Leek and Cheese Quiche

1. Butter - 2 tablespoons

2. Sliced leeks - 2 cups

3. Frozen pie crust, thawed - 1 (9 inch)

4. Shredded Swiss cheese - 1 cup

5. Grated Romano cheese - ¼ cup

6. All-purpose flour - 1 tablespoon

7. Eggs - 4

8. Heavy cream - 1 ¾ cups

9. Tomato, thinly sliced - 1

10. Salt and pepper to taste - 1

How to cook deliciously - Leek and Cheese Quiche

1. Stage

Preheat oven to 450 degrees F (230 degrees C).

2. Stage

Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.

3. Stage

In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.

4. Stage

In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.

5. Stage

Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.