Cheesy Quiche
-
Prep Time
20 Minutes -
Cook Time
30 Minutes -
Servings
8
Ingredients
- 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
- 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.
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