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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Partner Tip

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

Nutrition Facts

472.1 calories; 14.9 g protein; 15.7 g carbohydrates; 203.9 mg cholesterol; 358.6 mg sodium. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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. Read More
(45)

Most helpful critical review

Rating: 1 stars
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. Read More
(23)
88 Ratings
  • 5 star values: 55
  • 4 star values: 23
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
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. Read More
(45)
Rating: 5 stars
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. Read More
(38)
Rating: 1 stars
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. Read More
(23)
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Rating: 5 stars
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! Read More
(23)
Rating: 4 stars
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! Read More
(10)
Rating: 5 stars
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! Read More
(10)
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Rating: 5 stars
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. Read More
(8)
Rating: 5 stars
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. Read More
(7)
Rating: 4 stars
04/20/2008
Very good! I used sharp cheddar cheese and a 4 cheese parmesan type. Definitely get the deep dish crust. Read More
(6)