Serves 6
• 1 recipe Basic Short-Crust Pastry
• 2 cups sliced leeks (3 or 4 large)
• 2 Tbs. butter
• salt and pepper to taste
• ½ lb. Swiss cheese
• 1 oz. Romano or Parmesan cheese
• 1 Tbs. flour
• 4 eggs
• 1¾ cups cream or rich milk
• 2 tomatoes, thinly sliced
1. Prepare the short crust, line an 11-inch quiche pan with it, and prebake according to instructions.
2. Wash the leeks carefully. Split them lengthwise, trim away the tough green parts, and thinly slice enough to measure 2 cups. Sauté them in the butter until they start to turn golden, seasoning them with salt and pepper.
3. Grate the cheeses and toss them with the flour. Beat together the eggs, cream, and a little salt.
4. Spread the sautéed leeks evenly across the bottom of the quiche shell and spread the cheeses evenly over that. Pour the custard over the cheese and leeks and cover the top with a layer of thinly sliced tomatoes. Salt the tomatoes lightly and grind on a little pepper.
5. Bake the quiche for 15 minutes in a preheated 400-degree oven, reduce the temperature to 325, and bake for another 30 minutes, or until a knife inserted in the center comes out clean. Serve warm or at room temperature.
