Leek and Cheese Quiche
Description
This easy, tasty leek and cheese quiche recipe layers leeks, Romano cheese, shredded Swiss cheese, egg, cream, and tomatoes into a prepared pie crust.
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
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4 eggs
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1 tomato, thinly sliced
•
salt and pepper to taste
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Melt butter in a skillet over medium heat. Add leeks; cook until tender. Spread evenly into bottom of pie crust.
3
Toss Swiss cheese, Romano cheese, and flour together in a bowl; spread over leeks.
4
Beat heavy cream and eggs together in a separate bowl; pour over cheese layer. Top with tomato slices; season with salt and black pepper.
5
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C); continue baking until crust is lightly browned and a knife inserted into center comes out clean, about 30 minutes.