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Leek Quiche

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Leek Quiche
  • Prep Time 25 min
  • Total Time 1 hr 15 min
  • Servings 6
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Refrigerated pie crust makes this specialty easy to prepare. Featuring leeks and Swiss cheese, it's brunch fare extraordinaire!

Ingredients

2
medium leeks
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
tablespoons butter or margarine
3
eggs
1
cup milk
1
cup shredded Swiss cheese (4 oz)
1/2
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon ground nutmeg

Directions

  • 1 Heat oven to 400°F. Wash leeks; remove any tough outer leaves. Trim roots from white bulb portion; cut leeks lengthwise and wash well. Cut crosswise into 1/2-inch-thick slices to make about 4 cups; set aside.
  • 2 Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Partially bake crust 8 minutes or until very lightly browned.
  • 3 Meanwhile, in 12-inch skillet, melt butter over medium heat. Add leeks; cook 7 to 9 minutes, stirring frequently, until tender but not brown. Remove from heat; set aside.
  • 4 In small bowl, beat eggs with wire whisk. Stir in milk, cheese, salt, pepper and nutmeg until blended. Stir in cooked leeks. Pour mixture into partially baked crust.
  • 5 Bake quiche 10 minutes. Cover crust edge with strips of foil to prevent excessive browning. Reduce oven temperature to 300°F; bake 20 to 25 minutes longer or until knife inserted in center comes out clean. Cool 15 minutes before serving.
Tips  

Leeks look like giant green onions and are related to both onions and garlic. Choose leeks that are firm and bright colored with an unblemished white bulb portion. Smaller leeks will be more tender than larger ones.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
190
)
Daily Value
Total Fat
21g
32%
(
Saturated Fat
10g
52%
,
Trans Fat
0g
)
Cholesterol
140mg
47%
Sodium
490mg
20%
Potassium
160mg
5%
Total Carbohydrate
23g
8%
(
Dietary Fiber
0g
0%
,
Sugars
3g
)
Protein
11g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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