This is a favorite – creamy, tomato-y, lots of flavor and with the added luxury of leeks! Luckily leeks and tomatoes are ready in the garden at the same time, making it the perfect choice for September, when the days are just a bit cooler and a tomato quiche and salad seem like the perfect dinner on the porch.
Mom
- 1 single pie crust
- 1 1/2 cups sliced leeks (2-3 medium)
- 1 1/2 tablespoons butter
- Salt and pepper
- 1/3 pound Jarlsberg cheese
- 1 ounce grated Parmesan cheese
- 1 tablespoon flour
- 3 medium eggs
- 1 cup rich milk, or half & half
- 3 tomatoes, peeled and thinly sliced
Preheat oven to 450°F. Line 9″ tart pan with pie crust and line with foil. Fill with pie weights or beans and pre-bake for 10 minutes. Remove foil and weights.
Sauté leeks in butter; salt and pepper to taste. Mix cheeses with flour. Whisk eggs and cream together. Peel and slice tomatoes.
Reduce oven to 425°F. Spread leeks into bottom of pre-baked crust. Spread cheeses over leeks. Pour egg and cream mixture over all. Place one layer of sliced tomatoes on top. Bake for 10 minutes. Reduce heat to 350 degrees and bake for 25-30 minutes more, or until center is set. Let sit for a bit for ease of serving. May be served warm, or at room temperature.
Spencer Family Cookbook 