√ Leek and Cheese Quiche Best Dishes

Miarica | Food and Recipe Inspiration

Thursday, December 5, 2019

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Leek and Cheese Quiche

"A fairly speedy, notably right quiche -- even quiche-doubters will like it!"

Ingredients :

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

Instructions :

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.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook dinner it lightly, and make clean-up less complicated.

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