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|Leek and Cheese Quiche|
"A fairly speedy, notably right quiche -- even quiche-doubters will like it!"
- 2 tablespoons butter
- 2 cups sliced leeks
- 1 (nine inch) frozen pie crust, thawed
- 1 cup shredded Swiss cheese
- 1/4 cup grated Romano cheese
- 1 tablespoon all-reason flour
- 4 eggs
- 1 three/four cups heavy cream
- 1 tomato, thinly sliced
- salt and pepper to taste
|Prep : 15M||Cook : 8M||Ready in : 1H|
- Preheat oven to 450 tiers F (230 tiers C).
- Melt the butter in a skillet over medium heat, and saute the leeks till soft. Spread frivolously over the bottom of the pie crust.
- In a bowl, toss collectively 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 mins in the preheated oven. Reduce warmness to 325 tiers F (165 tiers C), and preserve baking half-hour, until the crust is lightly browned and a knife inserted within the middle of the quiche comes out clean.
- Reynolds® Aluminum foil can be used to keep food wet, cook dinner it lightly, and make clean-up less complicated.
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