Quiche - leeks
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Quiche - leeks calories by ingredient
Number of Servings: 4
Ingredients
-
1 pie crust (I use the frozen Tenderflake veggie shortening deep crust)
3 leeks (white portion), chopped
garlic - 2 cloves
3 French shallots chopped
3 large eggs
3/4 cup 1% milk
1/2 cup emmental cheese, grated
3 tsp Maille Dijon mustard
herbs to your liking
Directions
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.