The finest taste is what this recipe for seafood stock will give to your seafood gumbo. The flavor will be further enhanced by the inclusion of fish skins and bones or other leftover seafood.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons butter
- 2 cups sliced leeks
- 1 (9 inch) frozen pie crust, thawed
- 1 cup shredded Swiss cheese
- ¼ cup grated Romano cheese
- 1 tablespoon all-purpose flour
- 4 eggs
- 1 ¾ cups heavy cream
- 1 tomato, thinly sliced
- salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.
- 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 heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.
- 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.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 204 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 21 g |
| Sodium | 359 mg |
| Sugars | 3 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
This was simply delicious, and quite easy to prepare. Definitely a keeper!
This was the first quiche I ever made and I followed the recipe exactly. My friend and I both thought it was delicious. I’ve made it several times now and it always turns out beautifully regardless of what types of cheese (I prefer a combination of Sharp Cheddar and Monterey Jack Cheese) I use. One note though; grate your own cheese. It just works and tastes better than already shredded cheeses.
So easy and delicious!
I used 1 can of condensed milk instead of cream, but I added takeout container of cream cheese. Came out nicely!
Yummy! I picked this recipe
Delicious and easier than I expected! I made it in a cake pan instead of a pie pan to make it “deep dish”, and the size was exactly right. I don’t keep cream around so I used half 1% milk and half sour cream – it turned out great and definitely rich enough!
Very tasty and also added garlic..
On my second time and adjusting for using a 10 inch quiche pan I made the following changes: 3 leeks, 1/2 TBSP minced garlic, 1/2 TBSP of Dijon mustard smeared on the cooked leeks and garlic, 1/3 cup of crumbled bacon, 1 1/4 cup of Swiss Longhorn cheese, 1/3 cup of Romano Pecorino, 5 eggs and 1 pint of heavy cream and a generous TBSP of flour. I salted and peppered the leeks as they were cooking, and added the specified amount of S & P to the liquid. I spread the thinly sliced Roma tomatoes on top of the liquid and sprinkled some Romano over them. It was delicious and even though I normally don’t care much for cooked tomatoes they were perfect with this recipe. Thanks for submitting!
On my second time and adjusting for using a 10 inch quiche pan I made the following changes: 3 leeks, 1/2 TBSP minced garlic, 1/2 TBSP of Dijon mustard smeared on the cooked leeks and garlic, 1/3 cup of crumbled bacon, 1 1/4 cup of Swiss Longhorn cheese, 1/3 cup of Romano Pecorino, 5 eggs and 1 pint of heavy cream and a generous TBSP of flour. I salted and peppered the leeks as they were cooking, and added the specified amount of S & P to the liquid. I spread the thinly sliced Roma tomatoes on top of the liquid and sprinkled some Romano over them. It was delicious and even though I normally don’t care much for cooked tomatoes they were perfect with this recipe. Thanks for submitting!
I doubled the recipe and used a tray. I also substituted canned croissant dough instead of the frozen pie crust. It did take longer to bake so check as you go
Very Good. I added fresh mushroom, ham and used the cheese I had on hand, romano, parmesan, monterey jack and provel. I also topped with shredded cheddar. My advice, the tomatoes on top definitely add to the dish. If you have good fresh tomatoes, make sure to top the quiche with them. So good. I will make it again for sure.
I omitted the tomatoes and sauteed Swiss chard and bacon with the leeks instead. I also didn’t have any heavy cream (18%) so I used whipping cream (35%). I used 6 eggs instead of 4 and this made 2 x 9” quiches. It turned out amazing! Baking the quiche at the high temp for 15 min initially made all of the difference. I ended up baking it for an additional 45 minutes, rather than the recommended 30 minutes, at the lower temperature, and this resulted in a perfectly cooked, dark golden brown crust, even in the centre of the quiche. I also am in an area considered “high altitude” for baking; this could also be the reason I had to increase the cooking time an extra 15 minutes. I will definitely make this recipie again!
This was my first attempt at quiche. It was wonderful! I made it exactly as instructed, only adding garlic when I sautéed the leeks and the salt and pepper to the egg mixture. I used a deep dish crust and it did overflow a tiny bit. It baked about 4-5 minutes longer than stated. I will be making this again!
Delicious every time. I seem to have to cook it longer, about 60 minutes at 165. But then I think I might add a bit too much cheese and leeks to begin with.
burned
Very good. I used 5 eggs, and one cup of half and half. Came out perfect. Also added a little Dijon mustard over the leeks. Delicious.
I started making this recipe when we lived in France a couple years ago. I’ve made it about once a month for the last 5 years. Sometimes with different kinds of cheese, sometimes with other substitutions. Today was with no leeks but the addition of chopped ham because that’s what my granddaughter requested. Everything else was the same. It was perfect as always and was immediately devoured (2 slices each to said 9 year old granddaughter and her 9 year old cousin who had “never had quiche before”)! I will note that over the years I’ve used varying combinations of milks, half and half, and cream in place of the heavy cream the recipe calls for. Lately, I ALWAYS go with the heavy cream. It results in the best, lightest texture. A wonderful recipe and so easy, so fast! Consistent compliments every time!
Delicious!
I have actually made this 3 times. The first time, the family really liked it. The second time, it became a necessary addition to our special occasion menu…that’s where it stayed. I didn’t change a thing. using the best ingredients makes all the difference.
Great, easy and tasty! A ready made pie shell and it was in the oven in no time. The wife has admitted I’m a better cook than her, that’s a laugh.
I added sautéed mushrooms in white wine and butter and cooked ham. I use a glutten free frozen pie crust and my wife eats it for breakfast all week……