About this recipe:A fairly fast, surprisingly good quiche -- even quiche-doubters will like it!
2 tablespoons butter
175g sliced leeks
1 (23cm) unbaked pastry case
125g grated Gruyere cheese
4 tablespoons Pecorino Romano cheese
1 tablespoon flour
400ml double cream
1 tomato, thinly sliced
salt and pepper to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 230 C / Gas 8.
Melt the butter in a frying pan over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
In a bowl, toss together the cheeses and flour. Spread over the leeks.
In a separate bowl, beat together the eggs and cream. Pour over the cheese layer in the pastry case. Top with the tomato slices, and season with salt and pepper.
Bake 15 minutes in the preheated oven. Reduce heat to 170 C / Gas 3, and continue baking 30 minutes, until the pastry is lightly browned and a knife inserted in the centre of the quiche comes out clean.
In 30 yrs of baking, this is the best quiche I have ever tasted and the easiest to make. I f you're a beginner I truly recommend it! I made my own shortcrust crust and added 2tbsp of grated parmesan. For the filling I used a combination of my 4 favourite hard cheeses. Beutiful! - 08 Feb 2014
I made this exactly as instructed BUT I used margarine to sauté the leeks, I substituted mozzarella for the gruyére and I substituted pieces of goats cheese for the Pecorino Romano. I only coated the grated mozzarela with flour. I did not need to use 400ml of double cream, I used 300ml, but I kept 4 eggs as instructed. The filling was almost overflowing my particular quiche tin (Morrisons supermarket brand). I baked for only 10 minutes on my fan assisted oven instead of 15 at the temperature given in the recipe, and then reduced the temperature to 170º for the remaining 30 minutes as instructed. The quiche came out perfectly cooked and tasted delicious. I will try the given recipe in the future without substituting ingredients but mine turned out great. - 09 Jan 2014