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Monday, January 7, 2019

Leek and Cheese Quiche Tasty Recipes

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Leek and Cheese Quiche

"A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!"

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

Instructions :

Prep : 15M Cook : 8M Ready in : 1H
  • Preheat oven to 450 degrees F (230 degrees C).
  • Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
  • In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
  • 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.
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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