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Leek and Cheese Quiche

Leek and Cheese Quiche

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h


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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet


  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.
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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 highly suggest that you use a deep dish pie crust. We also had to bake it for an additional 15 minutes. It came out very tasty and we will make this recipe again.




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 instead of swiss and romano cheese for a sharper taste. I found the regular pie crust to be a little small; next time I'll use a deep pie crust.




I had great hopes for this recipe; unfortunately, I found that it presented many problems. First of all, only half of the leeks and cheese mixture fit into my deep-dish pie crust. Secondly, the recipe recommends seasoning with salt and pepper as the last step--this was a mistake, since the tomatoes soaked up all of the salt and made for a very unpleasant taste. And lastly, my quiche took twice as long to bake--and even then it was more like a soup. We threw the whole thing away and ate leftovers.

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