Once Upon a Chef · by Jennifer Segal★ 4.9 (87)
Parmesan & Leek Quiche
NUTRITION · PER SERVING90M COOK
CAL 19%·PRO 26%
CARBS 7G8% OF CAL
1G FIBER4G OTHER3G TOTAL SUGAR
FAT 34G80% OF CAL
18G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory French quiche with sautéed leeks, Parmigiano-Reggiano, and eggs in cream baked in a pie shell. Rich, custardy, and elegant enough for entertaining.
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Nutrition & ingredients
Ingredients
serves 6- 1 frozen deep-dish 9-in (23-cm) pie shell
- 1½ tablespoons butter
- 1 cup finely chopped leeks, (white and light green parts only, from 1 to 2 leeks)
- 1½ cups heavy cream
- 4 large eggs
- 2 teaspoons finely chopped fresh thyme ((or ½ teaspoon dried))
- Pinch ground nutmeg
- 1¼ cups grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
At a glance
PER SERVING · TIME 90M
CAL 19%·PRO 26%
CARBS 7G8% OF CAL
1G FIBER4G OTHER3G TOTAL SUGAR
FAT 34G80% OF CAL
18G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 405mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 153mg
- Calcium
- 295mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 405MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.