Quiche - leeks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pie crust (I use the frozen Tenderflake veggie shortening deep crust)3 leeks (white portion), choppedgarlic - 2 cloves3 French shallots chopped3 large eggs3/4 cup 1% milk1/2 cup emmental cheese, grated3 tsp Maille Dijon mustardherbs to your liking
1. Pre-heat the oven 375F
2. Place aluminum foil on the pie crust and fill with dry peas. Bake in the oven for 20 minutes. Take out the peas and aluminum and put aside.
3. Cook the vegetables in a little bit of oilive oil and season to your liking.
4. Brush the mustard on the pie crust and put the cooked vegeetables on top of it.
5. Beat the eggs with the milk and pour on the vegetables and finish with the cheese.
6. Bake for 35 minutes at 375F.
Serving Size: 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user LUCIANOZAB.
2. Place aluminum foil on the pie crust and fill with dry peas. Bake in the oven for 20 minutes. Take out the peas and aluminum and put aside.
3. Cook the vegetables in a little bit of oilive oil and season to your liking.
4. Brush the mustard on the pie crust and put the cooked vegeetables on top of it.
5. Beat the eggs with the milk and pour on the vegetables and finish with the cheese.
6. Bake for 35 minutes at 375F.
Serving Size: 4-6
Number of Servings: 4
Recipe submitted by SparkPeople user LUCIANOZAB.
Nutritional Info Amount Per Serving
- Calories: 380.8
- Total Fat: 22.8 g
- Cholesterol: 153.5 mg
- Sodium: 311.2 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 3.2 g
- Protein: 15.8 g
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