83 Ratings
  • 5 Rating Star 51
  • 4 Rating Star 22
  • 3 Rating Star 7
  • 1 Rating Star 2
  • 2 Rating Star 1

A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

  • 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 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.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

472.12 calories; 14.9 g protein; 15.75 g carbohydrates; 0.77 g dietary-fiber; 2.63 g sugars; 39.4 g fat; 21.44 g saturated-fat; 203.89 mg cholesterol; 1743.52 IU vitamin-a-iu; 3.92 mg niacin-equivalents; 0.16 mg vitamin-b6; 4.94 mg vitamin-c; 46.79 mcg folate; 346.82 mg calcium; 1.47 mg iron; 30.81 mg magnesium; 195.03 mg potassium; 358.57 mg sodium; 0.12 mg thiamin; 354.59 calories-from-fat; 13 percent-of-calories-from-carbs; 74 percent-of-calories-from-fat; 12 percent-of-calories-from-protein; 40 percent-of-calories-from-sat-fat


Reviews (60)

Read All Reviews

Most helpful positive review

Anonymous
10/17/2003
This was my first attempt at making a quiche and my husband and I both loved it! I substituted evaporated milk for the heavy cream for a lighter recipe and used old white cheddar and parmesan instead of swiss and romano cheese for a sharper taste. I found the regular pie crust to be a little small; next time I'll use a deep pie crust.
(38)

Most helpful critical review

ZOZOMEL
10/07/2004
I had great hopes for this recipe; unfortunately I found that it presented many problems. First of all only half of the leeks and cheese mixture fit into my deep-dish pie crust. Secondly the recipe recommends seasoning with salt and pepper as the last step--this was a mistake since the tomatoes soaked up all of the salt and made for a very unpleasant taste. And lastly my quiche took twice as long to bake--and even then it was more like a soup. We threw the whole thing away and ate leftovers.
(23)
83 Ratings
  • 5 Rating Star 51
  • 4 Rating Star 22
  • 3 Rating Star 7
  • 1 Rating Star 2
  • 2 Rating Star 1
MADCOOKS
09/16/2005
My husband and I did enjoy this quiche. We made a few changes to make it a little healthier. We used Egg Beaters reduced fat swiss cheese (Jarlsberg Lite) and fat free condensed milk. I highly suggest that you use a deep dish pie crust. We also had to bake it for an additional 15 minutes. It came out very tasty and we will make this recipe again.
(44)
Anonymous
10/17/2003
This was my first attempt at making a quiche and my husband and I both loved it! I substituted evaporated milk for the heavy cream for a lighter recipe and used old white cheddar and parmesan instead of swiss and romano cheese for a sharper taste. I found the regular pie crust to be a little small; next time I'll use a deep pie crust.
(38)
ZOZOMEL
10/07/2004
I had great hopes for this recipe; unfortunately I found that it presented many problems. First of all only half of the leeks and cheese mixture fit into my deep-dish pie crust. Secondly the recipe recommends seasoning with salt and pepper as the last step--this was a mistake since the tomatoes soaked up all of the salt and made for a very unpleasant taste. And lastly my quiche took twice as long to bake--and even then it was more like a soup. We threw the whole thing away and ate leftovers.
(23)
Anonymous
03/02/2009
This had great flavor even without added spices. I lightened it up by not using cream. I used one more egg a good dash of milk and an extra tablespoon of flour mixed with the eggs. The texture was good and cooking time was cut by 5 min. Will make this again!
(23)
The Tin Can Castle
08/09/2010
This was a first-rate quiche! I only had one cup of milk so I just used that and added an extra egg as I prefer an eggier quiche. It turned out perfect--and very pretty to boot!
(10)
Anonymous
07/12/2007
I would give it 4 1/2 stars. It was lovely and easy to make. I did make some changes though. I added garlic while I sautéed the leeks and I used Parmesan and Monterey Jack cheese as replacements for the other cheeses. These changes seemed to give it a little extra kick. I used the heavy cream...YUM!
(10)
LAURIE
12/15/2008
This is so good! The only additions I made were some parsley and chives. Such an easy and elegant looking quiche. I think I might try adding a few asparagus spears next time.
(8)
Anonymous
05/09/2011
I made this last night and it was super delicious! I added some garlic and used 1 cup of each cheese and doubled the flour as I used milk instead of cream. It not only tasted great but looked beautiful! Thanks for the recipe.
(7)
justkikinit
04/20/2008
Very good! I used sharp cheddar cheese and a 4 cheese parmesan type. Definitely get the deep dish crust.
(6)