Swiss and Leek Quiche.
Just in time for a breakfast-in-bed or Sunday Brunch kind of Mother's Day, this go-to breakfast classic is one of my favorites.
They say that "real men don't eat quiche" but here in the South we beg to differ. There are a million variations on the traditional quiche and this one is packed full of savory flavor. I'm a breakfast lover through and through (if you couldn't tell from my love of buttermilk biscuits or this egg casserole ...) so I hope you enjoy this one as much as I do.
Also, to learn more or to tackle the Southern Kitchen Bucket List, click here!
Swiss and Leek Quiche
- 1 1/2 cups flour
- 3/4 cup Crisco
- Dash of salt
- 5 TBSP water
- 5 large eggs, beaten
- 1 cup heavy cream
- 1 - 2 leeks, sliced into medium rings
- 4 green onions, chopped
- 1 cup shredded Swiss cheese
- 1 tsp coarse ground pepper
- 1/4 tsp kosher salt
- 5 sprigs fresh thyme
How to cook Swiss and Leek Quiche
- Mix flour / salt / shortening with fork - stir in water and turn into waxed paper shape in ball and set in refrigerator for 15 minutes. Turn onto floured base and roll. Makes 2 9" shells or 1 top & bottom shell (click here for full recipe )
- Preheat oven to 375 degrees F. Beat eggs with whisk until well blended. Add cream, salt, and pepper. In the bottom of your pie crust layer half of your chopped leeks + green onions, and then layer shredded swiss cheese. Layer once more, leeks, onions and cheese. Pour egg and cream mixture into the pie crust. Garnish with sprigs of thyme. Bake for 35 minutes until egg mixture is firm and the top is golden. Cut and serve warm. Enjoy!
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