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Leek and Cheese Quiche
SUBMITTED BY:
MIZDEEGZ
"A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!"
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Oct. 17, 2003 by DIANACX
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DIANACX
Oct. 17, 2003
This was my first attempt at making a quiche and my husband and I both loved it! I substituted evaporated milk for the heavy cream for a lighter recipe and used old white cheddar and parmesan instead of swiss and romano cheese for a sharper taste. I found the regular pie crust to be a little small; next time I'll use a deep pie crust.
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14 users found this review helpful
This was my first attempt at making a quiche and my husband and I both loved it! I...
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Reviewed on Sep. 16, 2005 by MADCOOKS
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MADCOOKS
Sep. 16, 2005
My husband and I did enjoy this quiche. We made a few changes to make it a little healthier. We used Egg Beaters, reduced fat swiss cheese (Jarlsberg Lite), and fat free condensed milk. I highly suggest that you use a deep dish pie crust. We also had to bake it for an additional 15 minutes. It came out very tasty and we will make this recipe again.
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4 users found this review helpful
My husband and I did enjoy this quiche. We made a few changes to make it a little healthier. ...
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Reviewed on Jul. 12, 2007 by nefretini
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nefretini
Jul. 12, 2007
I would give it 4 1/2 stars. It was lovely and easy to make. I did make some changes though. I added garlic while I sautéed the leeks and I used Parmesan and Monterey Jack cheese as replacements for the other cheeses. These changes seemed to give it a little extra kick. I used the heavy cream...YUM!
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2 users found this review helpful
I would give it 4 1/2 stars. It was lovely and easy to make. I did make some changes though. I...
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Reviewed on Dec. 8, 2005 by JLu
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JLu
Dec. 8, 2005
This is a nice, light tasting quiche. I did not use the romano cheese, only swiss and added some fresh rosemary for taste. It has a good flavor and was relatively simple to do. I would recommend deep dish 9" pie crusts so as to not overflow.
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2 users found this review helpful
This is a nice, light tasting quiche. I did not use the romano cheese, only swiss and added...
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Reviewed on Oct. 7, 2004 by ZOZOMEL
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ZOZOMEL
Oct. 7, 2004
I had great hopes for this recipe; unfortunately, I found that it presented many problems. First of all, only half of the leeks and cheese mixture fit into my deep-dish pie crust. Secondly, the recipe recommends seasoning with salt and pepper as the last step--this was a mistake, since the tomatoes soaked up all of the salt and made for a very unpleasant taste. And lastly, my quiche took twice as long to bake--and even then it was more like a soup. We threw the whole thing away and ate leftovers.
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2 users found this review helpful
I had great hopes for this recipe; unfortunately, I found that it presented many problems. ...
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Reviewed on Oct. 17, 2003 by ROSEGRABOWSKI
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ROSEGRABOWSKI
Oct. 17, 2003
Very good. Simple, appetising. Not super spectacular... but definitly worth trying. I will make this again. only thought is to maybe use more flavor-ful, sharp cheeses... I didnt get enough of that flavor.
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2 users found this review helpful
Very good. Simple, appetising. Not super spectacular... but definitly worth trying. I will...
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Reviewed on Apr. 5, 2007 by
PAGANANGEL
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PAGANANGEL
Apr. 5, 2007
Very good, very rich! Now I'll be experimenting to lower the fat/cholesterol!
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1 user found this review helpful
Very good, very rich! Now I'll be experimenting to lower the fat/cholesterol!
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Reviewed on Apr. 20, 2008 by justkikinit
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justkikinit
Apr. 20, 2008
Very good! I used sharp cheddar cheese and a 4 cheese parmesan type. Definitely get the deep dish crust.
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0 users found this review helpful
Very good! I used sharp cheddar cheese and a 4 cheese parmesan type. Definitely get the deep...
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Reviewed on Feb. 17, 2008 by Grace
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Grace
Feb. 17, 2008
I have made this a few times now, and I think it is my absolute favorite food! It is so rich, creamy, and flavorful. I actually would rather eat this quiche than any dessert I can think of! Highly recommended.
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0 users found this review helpful
I have made this a few times now, and I think it is my absolute favorite food! It is so rich,...
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Reviewed on Nov. 12, 2007 by niki
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niki
Nov. 12, 2007
I ended up with a lot more egg mixture than would fit into my pie pan and it overflowed a bit, too, but eating it was delightful. It was very tasty.
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0 users found this review helpful
I ended up with a lot more egg mixture than would fit into my pie pan and it overflowed a bit,...
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