Leek And Cheese Quiche

Name: Leek And Cheese 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; 4 eggs; 1 3/4 cups heavy cream; 1 tomato, thinly sliced; salt and pepper to taste

10 ingredients

5 steps

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
4 eggs
1 3/4 cups heavy cream
1 tomato, thinly sliced
salt and pepper to taste

Directions

1

Preheat oven to 450 degrees F (230 degrees C).
2

Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
3

In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
4

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.
5

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.