Leek and Cheese Quiche

Total Time

1 Hour

Servings

8

Ingredients

• 2 tablespoons butter
• 2 cups sliced leeks
• 1 (9 inch) frozen pie crust, thawed
• 1 cup shredded Swiss cheese
• 1/4 cup grated Romano cheese
• 1 tablespoon plain flour
• 4 eggs
• 1 3/4 cups double cream
• 1 tomato, thinly sliced
• salt and pepper to taste

Instructions

1. Preheat oven to 230°C.
2. Melt the butter in a skillet over medium heat, and sauté 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.
   In a separate bowl, beat together the eggs and double cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
4. Bake 15 minutes in the preheated oven. Reduce heat to 165°C, and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the centre of the quiche comes out clean.