Leek quiche
Homemade shortcrust, melting leeks and a creamy filling. Serve warm with a salad.
- Total time
- 1 h 30
- Prep
- 25 min
- Cooking
- 35 min
- Resting
- 30 min
- Difficulty
- Intermediate
Shortcrust pastry
Rub the flour with the cold diced butter and the salt. Add the water, bring together into a ball without overworking, then chill for 30 minutes.
Method
-
The pastry case
Preheat the oven to 180 °C. Roll out the pastry, line a 26 cm tin and prick the base with a fork.
- 10 min
- 180 °C
- Oven
-
The leeks
Soften the leeks in the butter for 10 minutes over low heat. Season with salt.
- 10 min
- Pan Frying
- Frying Pan
-
The filling
Whisk the eggs with the cream, milk, nutmeg and pepper.
- 3 min
- Whisking
- Mixing Bowl
-
Baking
Spread the leeks over the pastry, pour in the filling, scatter with cheese and bake for 35 minutes.
- 35 min
- 180 °C
- Baking
- Oven
Nutrition facts
Per serving, for the base recipe.
- Energy
- 410 kcal
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 27 g
- Fiber
- 2 g
- Sugars
- 4 g
- Sodium
- 460 mg
Good to know
Allergens
- Eggs
- Gluten
- Milk
Suitable for diets
Season
- Autumn
- Winter
Categories
- French Classics Revisited
- Quiches & Tarts
- Vegetarian
- Freezer Friendly
- Picnic
Reviews
100% would make it again
-
September 12, 2026, cooked the recipe
Parfait
Exactement comme au restaurant. Les explications sont claires.
-
September 8, 2026, cooked the recipe
A keeper
Clear steps and great result. Scaling the servings worked perfectly for six people.
-
August 29, 2026, cooked the recipe
Adopté !
Simple, rapide et tout le monde a fini son assiette. Je la refais la semaine prochaine.
-
August 10, 2026, cooked the recipe
Très bon
Les proportions sont justes. J'ai juste ajouté un peu plus d'ail.
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