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Leek and Cheese Quiche

Rated as 4.41 out of 5 Stars
1

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

1 h servings 472
Original recipe yields 8 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 472 calories; 39.4 15.7 14.9 204 359 Full nutrition

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Reviews

Read all reviews 57
  1. 80 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 hig...

Most helpful critical review

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, th...

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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 hig...

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 i...

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 ...

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, th...

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!

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...

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.

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 ...

Very good! I used sharp cheddar cheese and a 4 cheese parmesan type. Definitely get the deep dish crust.