Leek and Cheese Quiche Best Dishes

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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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