Baby Leek and Tomato Cheese Quiche

Baby Leek and Tomato Cheese Quiche

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Baby Leek and Tomato Cheese Quiche

  • 2 Tablespoons of Lactofree Spreadable
  • 2 Cups of Baby leeks
  • 200 gram Lactofree Cheddar Grated
  • 20 g Plain Flour
  • 4 Large Egg
  • 250 ml Lactofree Cream
  • 1 Beef Tomato Thinly Sliced
  • One Pinch Of Salt
  • One Pinch Of Black Pepper
  • 1 (9 Inch) Frozen Pie Crust

Instructions

1.Preheat oven to 230 degrees C. 2. Melt the butter in a frying pan over medium heat, and saute the baby leeks until tender. Spread evenly over the bottom of the pie crust. 3. In a bowl, toss together the Lactofree cheese and flour. Spread over the leeks. 4. In a separate bowl, beat together the eggs and Lactofree cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper. 5. Bake 15 minutes in the preheated oven. Reduce heat to 165 degrees C, and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the centre of the quiche comes out clean.