CATEGORIES
Breakfast

Leek and Cheese Quiche

Prep:
15 m
Cook:
1 h 0 m
Ready in:
1 h 15 m
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Breakfast: Leek and Cheese Quiche
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INGREDIENTS
Servings: 8
Butter
2 tbsp
Leeks
2 cups, sliced
1 (9 inch) frozen pie crust, thawed
 Swiss cheese
1 cup, shredded
Romano cheese
¼ cup, grated
All-purpose flour
1 tbsp
4 eggs
Heavy cream
1 ¾ cups
1 tomato, sliced
Salt
to taste
Pepper
to taste
DIRECTIONS
  1. While preheating oven to 450° F/230° C/Gas Mark 8, put butter in a skillet and melt over medium heat. Add leeks and sauté until tender. Spread evenly over the pie crust.
  2. Combine the Swiss cheese, Romano cheese, and flour in a bowl. Spread the mixture over the leeks.
  3. Whisk eggs and heavy cream in another bowl. Spread over the cheese in the pie crust. Put tomato slices on top, and season with salt and pepper.
  4. Bake in the oven for 15 minutes. Then reduce heat to 325° F/165° C/Gas Mark 3 and bake for another 30 minutes. When the crust gets lightly brown and an inserted knife comes out clean, remove from the oven.
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