Baby Leek and Tomato Cheese Quiche

Name: Baby Leek and Tomato Cheese Quiche
Ingredients: 2 tbsp Spreadable; 2 cups Baby Leeks; 200 g Arla® LactoFREE Cheddar (Grated); 20 g plain flour; 4 free range eggs; 250 ml cream; 1 beefsteak tomato (Thinly Sliced); 1 pinch salt; 1 pinch black pepper; 1 9 Inch Frozen Pie Crust

Quiche is a versatile dish - as your main meal or part of a picnic. Put together this baby leek and tomato cheese quiche for any occasion.

Ingredients

2 tbsp Spreadable
2 cups Baby Leeks
200 g Arla® LactoFREE Cheddar (Grated)
20 g Plain flour
4 Free range eggs
250 ml Cream
1 Beefsteak tomato (Thinly Sliced)
1 pinch Salt
1 pinch Black pepper
1 9 Inch Frozen Pie Crust

Instructions

Step 1

Preheat oven to 230 degrees C.

Step 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.

Step 3

In a bowl, toss together the Lactofree cheese and flour. Spread over the leeks.

Step 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.

Step 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.

Enjoy!