Scallion and Leek Quiche

Scallion and Leek Quiche

Sylvie Ryan says: This is one of my favorite quiche fillings. It has a distinctive sweetness, and is as delicious served warm as it is cold. I typically serve a side of greens mixed with arugula and topped with a French vinaigrette dressing.

Ingredients:

2 Tbsp. butter

2 c. leeks, thinly sliced

1 c. scallions, thinly sliced

1 (9 inch) frozen pie crus,  (I used local Gramma’s Frozen Pie Crust)

1 c. swiss cheese, grated

1/4 c. Romano cheese, grated

1 Tbsp. flour

4 eggs

1 3/4 c. heavy cream or milk

Salt and pepper to taste

Instructions:

·         Preheat oven to 375 degrees.

·         Melt the butter in a skillet over medium heat, and saute the leeks until tender, add the scallions and cook for an additional 5 minutes.

·         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. Beat together the eggs and heavy cream or milk, in a separate bowl. Season with salt and pepper. Pour over the cheese layer in the pie crust.

·         Bake for 40-45 minutes in the preheated oven, or until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.