Leek Quiche

Prep 25 min
Total 1 hr 15 min
Ingredients 9
Servings 6

Refrigerated pie crust makes this specialty easy to prepare. Featuring leeks and Swiss cheese, it's brunch fare extraordinaire! MORE+ LESS-

By Pillsbury Kitchens

Updated May 7, 2009

Make with

Pillsbury Pie Crust

Ingredients

medium leeks

box Pillsbury™ refrigerated pie crusts, softened as directed on box

tablespoons butter or margarine

eggs

cup milk

cup shredded Swiss cheese (4 oz)

1/2

teaspoon salt

1/4

teaspoon pepper

1/8

teaspoon ground nutmeg

Steps

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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.

Expert 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 Facts

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;