Leek and swiss cheese quiche
Leek and Swiss Cheese Quiche blends the mild, onion-like flavour of leeks with creamy Swiss cheese in a rich egg custard. It's an easy, versatile dish perfect for any meal of the day.
Cook time 45 min
Prep time 15 min
Ingredients:
1 cup leek1 tbsp butter
3 eggs
1/2 cup heavy whipping cream
1/4 tsp salt
1/4 tsp white pepper
6 oz swiss cheese
Leek and Swiss Cheese Quiche is a delightful dish that combines the subtle, onion-like flavor of leeks with the creamy richness of Swiss cheese. Perfect for breakfast, brunch, or even dinner, this quiche is both versatile and delicious. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is simple to follow and guaranteed to impress your taste buds.
Instructions:
- Rinse the leeks thoroughly to remove any dirt or grit.
- Finely slice the leeks, only using the white and light green parts.
- In a skillet, melt the butter over medium heat.
- Add the sliced leeks and cook, stirring occasionally, until they are soft and translucent. This should take about 5-7 minutes. Remove from heat and set aside to cool.
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk the eggs until they are well beaten.
- Add the heavy whipping cream, salt, and white pepper to the eggs and whisk until well combined.
- Stir the cooked leeks into the egg mixture.
- Add the grated Swiss cheese and mix well to ensure even distribution.
- You can either use a pre-made pie crust or make your own from scratch. Ensure that the crust is placed into a pie dish and trimmed if necessary.
- Pour the leek and cheese mixture into the prepared pie crust, spreading it out evenly.
- Place the quiche in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Allow the quiche to cool for about 10 minutes before slicing and serving. This helps the filling to set and makes it easier to cut.
- Your Leek and Swiss Cheese Quiche is now ready to be enjoyed. Serve warm or at room temperature with a side salad or as part of a larger meal.
Enjoy your homemade Leek and Swiss Cheese Quiche with a side salad or a warm cup of tea. This recipe is not only delicious but also highly adaptable, so feel free to experiment with additional ingredients to make it your own. Whether served warm or cold, this quiche promises to be a crowd-pleaser at any meal.
Leek and swiss cheese quiche FAQ:
Bake the Leek and Swiss Cheese Quiche for about 25-30 minutes at 375°F (190°C). It's done when the top is golden brown and a knife inserted into the center comes out clean.
If the quiche isn't set in the middle, it may need additional baking. Check it every 5 minutes until the filling is firm and a knife inserted comes out clean. Ensure your oven is accurately preheated.
Yes, you can substitute Swiss cheese with other cheeses like Gruyère, cheddar, or mozzarella, but keep in mind that this will change the flavor profile of the quiche.
Store leftover quiche in an airtight container in the refrigerator for up to 3 days. It can be reheated in the oven or microwave before serving.
Yes, you can use a gluten-free pie crust or make a crustless quiche. To make a crustless version, simply pour the filling directly into a greased pie dish.
Tips:
- When cleaning the leeks, make sure to thoroughly rinse between the layers to remove any hidden dirt or grit.
- For a crispier crust, consider pre-baking your quiche crust for 10 minutes before adding the filling.
- Feel free to add extra ingredients like spinach, mushrooms, or ham for added flavor and texture.
- Allow the quiche to cool for a few minutes after baking to help it set and make slicing easier.
Nutrition per serving
6 ServingsCalories 250kcal
Protein 12g
Carbohydrates 3.34g
Fiber 0.27g
Sugar 1.23g
Fat 20g
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