Leek and Cheese Quiche

Leek and Cheese Quiche
  • PREP TIME
    15 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    8 People
  • VIEWS
    292

Indulge in the creamy decadence of this Leek and Cheese Quiche, a symphony of sweet leeks, nutty cheeses, and a buttery crust. A guaranteed crowd-pleaser, even for those who think they don't like quiche!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    204 mg
  • Fiber
    1 g
  • Protein
    15 g
  • Saturated Fat
    21 g
  • Sodium
    359 mg
  • Sugar
    3 g
  • Fat
    39 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 450°F (232°C). (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a skillet, melt butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Do not brown. (10 minutes)

Image Step 03
03 Step

Recipe View 2 mins Spread the sautéed leeks evenly over the bottom of the thawed pie crust. (2 minutes)

Image Step 04
04 Step

Recipe View 3 mins In a medium bowl, toss together the Swiss cheese, Romano cheese, and flour. This helps to prevent the cheese from clumping. Sprinkle the cheese mixture evenly over the leeks in the pie crust. (3 minutes)

Image Step 05
05 Step

Recipe View 2 mins In a separate bowl, whisk together the heavy cream and eggs until well combined. Season with salt, pepper, and a pinch of nutmeg (if using). Pour the egg mixture over the cheese layer, ensuring it evenly covers the leeks and cheese. (2 minutes)

Image Step 06
06 Step

Recipe View 3 mins Arrange the thinly sliced tomato slices on top of the quiche in a decorative pattern. Season lightly with salt and pepper. (3 minutes)

Image Step 07
07 Step

Recipe View 45 mins Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 325°F (163°C) and continue baking for another 30-35 minutes, or until the crust is lightly golden brown and a knife inserted into the center comes out clean. (45-50 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the quiche cool slightly before slicing and serving. (10 minutes)

For a richer flavor, consider using Gruyère cheese instead of Swiss.
If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
Allow the quiche to cool slightly before slicing, as it will be easier to cut and hold its shape.
This quiche is delicious served warm or at room temperature.
Feel free to experiment with different cheeses and vegetables. Spinach, mushrooms, or bacon would all be wonderful additions.

Adah Auer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 97 Ratings)
Total Reviews: (4)
  • Garrett Carroll

    My family absolutely loved this quiche! The leeks were so sweet and the cheeses melted perfectly.

  • Reva Schmeler

    Adding a pinch of nutmeg was a game-changer! It added a lovely warmth to the dish.

  • Olin Bogisich

    This recipe is a keeper! It's perfect for brunch or a light dinner.

  • Ressie Kub

    I was skeptical about using a frozen pie crust, but it turned out great and saved me so much time!

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