Leek and Cheese Quiche Recipe
- 2 tablespoons butter
- 2 cups sliced leeks
- 1 (9 inch) frozen pie crust, thawed
- 1 cup shredded Swiss cheese
- ¼ cup grated Romano cheese
- 1 tablespoon all-purpose flour
- 4 eggs
- 1 ¾ cups heavy cream
- 1 tomato, thinly sliced
- salt and pepper to taste
step 1: Preheat oven to 450 degrees F (230 degrees C).
step 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.
step 3: In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
step 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.
step 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.