Leek Quiche

(19)
6 reviews.
  • 25 min prep time
  • 1 hr 15 min total time
  • 9 ingredients
  • 6 servings

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. 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. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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