Leek and swiss cheese quiche
Indulge in a savory Leek and Swiss Cheese Quiche, featuring tender leeks sautéed in buttery perfection, rich cream, and a blend of eggs seasoned with white pepper and salt. Topped with generous portions of melted Swiss cheese, this quiche offers a delightful harmony of flavors in every creamy, cheesy bite. Perfect for brunch or a light lunch, this easy-to-follow recipe promises a gourmet experience with minimal effort.
- 04 Mar 2025
- Cook time 45 min
- Prep time 15 min
- 6 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 250kcal | 12% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 3.34g | 1% |
| Fiber 0.27g | 1% |
| Sugar 1.23g | 1% |
| Fat | |
| Fat 20g | 24% |
| Saturated 12g | 39% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 100mg | 19% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 0.09mg | 1% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 1.17ug | 49% |
| Vitamin C 1.90mg | 2% |
| Vitamin E 0.78mg | 5% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 290mg | 22% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 0.84mg | 8% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 100mg | 3% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 1.65mg | 15% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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