Refrigerated pie crust makes this specialty easy to prepare. Featuring leeks and Swiss cheese, it's brunch fare extraordinaire!
Leek Quiche
- Prep Time 25 min
- Total 1 hr 15 min
- Ingredients 9
- Servings 6
Ingredients
- 2 medium leeks
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
-
Step1Heat 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.
-
Step2Place 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.
-
Step3Meanwhile, 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.
-
Step4In 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.
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Step5Bake 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.
Nutrition
320
Calories
21g
Total Fat
11g
Protein
23g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 190
- 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;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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