Leek and Cheese Quiche Good Recipes

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Leek and Cheese Quiche

"A fairly fast, rather top quiche -- even quiche-doubters will adore 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-motive flour
4 eggs
1 three/four cups heavy cream
1 tomato, thinly sliced
salt and pepper to taste

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

Preheat oven to 450 tiers F (230 degrees C).
Melt the butter in a skillet over medium warmness, and saute the leeks till tender. Spread flippantly over the lowest 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 collectively the eggs and heavy cream. Pour over the cheese layer inside the pie crust. Top with the tomato slices, and season with salt and pepper.
Bake 15 minutes within the preheated oven. Reduce warmth to 325 stages F (165 stages C), and preserve baking half-hour, until the crust is gently browned and a knife inserted in the center of the quiche comes out clean.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, prepare dinner it lightly, and make clean-up easier.

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