Leek and Cheese Quiche

Leek and Cheese Quiche A fairly fast, surprisingly good quiche — even quiche-doubters will like it!


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 45 mins

    TOTAL : 1 hr

    SERVING : 8

    YIELD : 8 servings

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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

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

  • 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.

  • 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.

Per Serving: 472 calories; protein 14.9g; carbohydrates 15.7g; fat 39.4g; cholesterol 203.9mg; sodium 358.6mg.