Cheese & Leek Quiche
This cheese and leek quiche is perfect for a light lunch or dinner served with salad. It's a great way to use up any left over veggies in the fridge (like the tomato in this recipe!).
Ingredients
Tick ingredients off as you gather them.
Method
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Preheat the oven to 180ºC/gas 4.
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Trim and finely slice the leeks, then sautée with a splash of oil until soft and sticky.
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Coarsely grate the cheese.
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Whisk together the eggs, then stir through the cheese, cream, leek and a good pinch of seasoning.
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Place the pastry case onto a baking sheet, then pour the mixture into the case and bake for 25 to 30 minutes, or until golden.
Nutrition
- Calories
- 382
- Carbohydrates
- 37g
- Cholesterol
- 136mg
- Fat
- 27.3g
- Fiber
- 2.3g
- Protein
- 10.2g
- Saturated fat
- 14.5g
- Sodium
- 127mg
- Sugar
- 3.03g
- Unsaturated fat
- 15.1g
Notes
In my opinion this goes well when served with a side salad of your choice! Nutritional information is based on the quiche serving 3.
