Baby Leek and Tomato Cheese Quiche

Baby Leek and Tomato Cheese Quiche

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.


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.


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