Leek and Cheese Quiche

[Guest guest]

Leek and Cheese Quiche

 

Servings: 8

 

Ingredients:

2 tablespoons butter

2 cups sliced leeks

1 (9 inch) frozen pie crust, thawed

1 cup shredded Swiss cheese

1/4 cup grated Romano cheese

1 tablespoon all-purpose flour

4 eggs

1 3/4 cups heavy cream

1 tomato, thinly sliced

salt and pepper to taste

 

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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There's A Blessin' In Pressin'....On The Upward Way!