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Cheese and Leek Quiche

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Breakfast Brunch
Cheese and Leek Quiche
Ingredients
  • 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
  • 1 3/4 cups heavy cream
  • 4 eggs
  • 1 tomato, thinly sliced
  • salt and pepper to taste
Instructions
1
Firstly, preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius).
2
Melt the butter in a skillet over medium heat and cook the leeks until they become soft and tender. Then, spread them out evenly across the bottom of your pie crust.
3
In a separate bowl, combine the Swiss cheese, Romano cheese, and flour. Mix these ingredients together until they are well combined, then spread them out evenly over the leeks in the pie crust.
4
In another bowl, whisk together the heavy cream and eggs until they are smooth. Pour this mixture over the cheese layer in the pie crust.
5
Top your quiche with slices of tomato and season it with salt and black pepper to taste.
6
Place your quiche in the preheated oven and bake for 15 minutes. After that, reduce the heat to a lower temperature of 325 degrees Fahrenheit (165 degrees Celsius) and continue baking until the crust is lightly browned and a knife inserted into the center of the quiche comes out clean, approximately 30 minutes.