Leek and Cheese Quiche

Prep time: 10 min   |    Cook time: 45 min   |   Ready In: 55 min


  • 1 9-inch prepared pie crust

  • 2 tablespoons butter

  • 2 cups leeks, chopped

  • 1 cup swiss cheese, shredded

  • 1/4 cup roman cheese, grated

  • 1 tablespoon flour

  • 4 eggs

  • 1-3/4 cups heavy cream

  • 1 tomato, sliced

  • salt & pepper, to taste

Preheat oven to 450 degrees.

Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.

In a bowl, toss together the swiss cheese, romano cheese and flour. Spread over the leeks. Use the bowl to beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with tomato slices and season with salt and pepper.

Bake 15 minutes.

Reduce the oven heat to 325 degrees and continue baking for another 30 minutes, until the crust lightly browned and a knife inserted into the centre of the quiche comes out clean.