Leek and Cheese Quiche

Leek and Cheese Quiche


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


1 h servings 472 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 69 Ratings


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 ...