Cheesy Quiche

Images are stock photography and not actual photos of recipes. Final results may vary.

  • Prep Time
    20 Minutes

  • Cook Time
    30 Minutes

  • Servings
    8

Ingredients

    Crust for 9 inch or 22 cm Round Pan:
  • 1 3/4 cup (180 grams) All-Purpose Flour
  • 4 ounce (120 grams) Hiland Butter, softened to room temperature
  • 3/4 teaspoon Salt
  • 2 tablespoons Cold Water
  • 2 teaspoons Garlic Powder
    Filling:
  • 1 Large Leek, washed and cut into slices
  • 1 8-ounce (250 grams) Container Sweet Cream
  • 2 Eggs, slightly beaten
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Fresh Thyme Leaves
  • 2 tablespoons Hiland Mozzarella Cheese, shredded
  • Salt and Freshly Ground Pepper (to taste)

Directions

  • Using an electric mixer, slowly mix the flour, Hiland Butter and salt until you get a crumby mixture.
  • Slowly add the water and garlic powder, kneading just until the dough forms (no more). Wrap the dough in plastic wrap and refrigerate for 20 minutes.
  • In a skillet, heat the oil over medium heat. Add the leeks and saute until golden. Spice with salt and pepper. Set aside to cool.
  • In a separate bowl, mix together the cream, eggs, mustard and thyme. Season with salt and pepper.
  • Preheat the oven to 350°F (180°C). Spray a 9- inch (22 cm) round pan with non-stick cooking spray.
  • Flatten out the dough on the bottom and up the sides of the pan. Arrange the cooled cooked leeks on top of the dough. Pour the creamy-egg mixture on top of the leeks. Sprinkle Hiland Mozzarella on top.
  • Bake, uncovered, at 350°F (180°C) for 30 minutes, or until golden brown.