Leek and Cheese Quiche


Leek and Cheese Quiche

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March 29, 2017

Leek and Cheese Quiche


2 tablespoons butter

2 cups sliced leeks

1 (9 inch) frozen pie crust, thawed

1 cup shredded Swiss cheese

1/4 cup grated Romano cheese

1 tablespoon all-purpose flour

4 eggs

1 3/4 cups heavy cream

1 tomato, thinly sliced

salt and pepper to taste


1Preheat oven to 450 degrees F (230 degrees C).

2Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.

3In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.

4In 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.

5Bake 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.