Quiche aux Poireaux

Perfect for a summer lunch or light dinner, this classic French quiche combines tender leeks with rich cheese and cream in a flaky pastry crust.

Ingredients

• 2 tablespoons butter
• 2 cups sliced leeks
• 1 (9-inch) pie crust, thawed if frozen, or homemade
• 1 cup grated Gruyère or Swiss cheese
• 1/4 cup grated Romano cheese
• 1 tablespoon all-purpose flour
• 4 eggs
• 1 3/4 cups heavy cream (or preferred alternative)
• 1 tomato, thinly sliced
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 450°F (230°C).
2. Melt the butter in a skillet over medium heat. Add the sliced leeks and sauté until tender, about 5–7 minutes.
3. Spread the cooked leeks evenly over the bottom of the pie crust.
4. In a bowl, combine the Gruyère, Romano cheese, and flour. Sprinkle the cheese mixture evenly over the leeks.
5. In a separate bowl, whisk together the eggs and heavy cream. Pour the custard mixture over the cheese layer.
6. Arrange the tomato slices on top and season lightly with salt and pepper.
7. Bake for 15 minutes at 450°F (230°C).
8. Reduce the oven temperature to 325°F (165°C) and continue baking for about 30 minutes, or until the quiche is lightly browned and a knife inserted in the center comes out clean.

Allow the quiche to cool slightly before serving. Serve warm or at room temperature.

Merci à Gail Bruno de l'AF de Princeton pour cette recette.