Buttery Leek and Cheese Pie Quiche

Name: Buttery Leek and Cheese Pie Quiche
Total time: 60 min
Yield: 2
Ingredients: 2 tbsp butter; 2 cups sliced leeks; 1 (9 in) frozen pie crust, thawed; 1 cup shredded Swiss cheese; 1/4 cup grated Romano cheese; 1 tbsp all-purpose flour; 1 3/4 cups heavy cream; 4 eggs; 1 tomato, thinly sliced; Salt and black pepper

Indulge in a savory pie with layers of leeks, Swiss cheese, Romano cheese, and tomatoes, all atop a flaky crust and baked to perfection.

Recipe Info

Prep Time

60 min

Difficulty

Easy

Servings

Nutrition

calories472kcal

carbohydrates16g

fat39g

protein15g

Breakfast Brunch American

Ingredients

2 tbsp butter

2 cups sliced leeks

1 (9 in) frozen pie crust, thawed

1 cup shredded Swiss cheese

1/4 cup grated Romano cheese

1 tbsp all-purpose flour

1 3/4 cups heavy cream

4 eggs

1 tomato, thinly sliced

Salt and black pepper

Directions

Preheat the oven to 450°F (230°C).

In a skillet over medium heat, melt butter and sauté leeks until tender. Spread evenly into the bottom of the pie crust.

Combine Swiss cheese, Romano cheese, and flour in a bowl. Spread this mixture over the leeks.

In another bowl, beat together heavy cream and eggs. Pour the mixture over the cheese layer.

Top with tomato slices and season with salt and black pepper.

Bake for 15 minutes, then reduce heat to 325°F (165°C). Continue baking until the crust is lightly browned and a knife inserted in the center comes out clean, about 30 minutes.