- 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
- 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.
03/22/2017
recipepes.com
Leek and Cheese Quiche, recipe
PT15M
PT1H
5
455 calories
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