Recipe by MIZDEEGZ
"A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!"
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1 (9 inch)
frozen pie crust, thawed
shredded Swiss cheese
grated Romano cheese
1 3/4 cups
tomato, thinly sliced
salt and pepper to taste
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.
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.
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.
This had great flavor even without added spices. I lightened it up by not using cream. I used one more egg, a good dash of milk and an extra tablespoon of flour mixed with the eggs. The texture was good and cooking time was cut by 5 min. Will make this again!
This was a first-rate quiche! I only had one cup of milk, so I just used that and added an extra egg, as I prefer an eggier quiche. It turned out perfect--and very pretty to boot!
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!
This is so good! The only additions I made were some parsley and chives. Such an easy and elegant looking quiche. I think I might try adding a few asparagus spears next time.
I made this last night and it was super delicious! I added some garlic and used 1 cup of each cheese and doubled the flour as I used milk instead of cream. It not only tasted great but looked beautiful! Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Leek and Cheese Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 355
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