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Leek Quiche Recipe
|Eggs||4 , beaten|
|Cream||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Swiss cheese||1⁄2 Pound, grated into coarse pieces|
|Quiche crust||1 , baked and cooled|
Serving size: Complete recipe
Calories 3470 Calories from Fat 1630
% Daily Value*
Total Fat 182 g279.9%
Saturated Fat 95.9 g479.5%
Trans Fat 0 g
Cholesterol 1159.6 mg
Sodium 2591.5 mg108%
Total Carbohydrates 346 g115.4%
Dietary Fiber 11 g44.1%
Sugars 98.5 g
Protein 115 g230.9%
Vitamin A 235.3% Vitamin C 90.7%
Calcium 288.7% Iron 89.2%
*Based on a 2000 Calorie diet
Trim the leaves so that they will fit the top of the pie as if a leek had been baked whole in the pie.
Blanch the leaves for a few minutes in boiling water, drain well, and set aside to cool.
Cut each of the remaining leeks just above the spot where it begins turning green from white.
Slice each down the center, or lengthwise, and then cut into 1 1/2 inch pieces.
Wash thoroughly in cold water to remove the dirt and grit.
Drain well, and saute in the butter.
Do not overcook; these should not be discolored but rather bright and tender.
Combine the eggs, cream, and milk, and stir in the Swiss cheese along with the salt and pepper.
Fill the quiche crust by adding the sauteed leeks and covering with the egg mixture.
Lay the reserved leek leaves on the top as if they were growing to gether i.e., place the bottoms together, and fan out the tops into an attractive pattern.
Bake at 375° for 30 to 40 minutes, or until a knife inserted in the center of the pie comes out dry.
Cool for 10 minutes before cutting.
Can also be served at room temperature.