Leek and Cheese Quiche Recipe - Allrecipes.com
Leek and Cheese Quiche Recipe
  • READY IN 1 hr

Leek and Cheese Quiche

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
  3. In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.
  4. 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.
  5. 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 More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Oct 07, 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.

 
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.

 
Mar 02, 2009

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!

 
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!

 
Aug 09, 2010

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!

 
Dec 15, 2008

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.

 
May 09, 2011

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.

 

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Nutrition

  • Calories
  • 472 kcal
  • 24%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 217 mg
  • 72%
  • Fat
  • 39.4 g
  • 61%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 359 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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