🥧 Leek Quiche
Quiche aux poireaux is a French savoury tart of shortcrust pastry filled with slowly softened leeks set in a custard of eggs, cream and grated Gruyère. The leeks turn sweet and silky, and the filling bakes up soft and golden. It is served warm or at room temperature with a green salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 shortcrust pastry sheet (about 230 g)
- 3 leeks, sliced
- 1 tbsp oil
- 3 eggs
- 200 ml cream
- 80 g Gruyère, grated
- Nutmeg, salt, pepper
Method
- Line a 24 cm tart tin with the pastry and blind-bake at 190 °C for 12 minutes.
- Cook the leeks gently in the oil for 15 minutes until soft; season.
- Whisk eggs, cream, nutmeg, salt and pepper.
- Spread the leeks in the shell, pour over the custard and sprinkle with Gruyère.
- Bake 30–35 minutes until just set and golden; rest 10 minutes before slicing.
How to make it lighter
- Swap half the cream for water to lighten the custard.
- Use a thinner layer of pastry or cut smaller slices.
- Serve with a large salad to make a smaller slice filling.
History
Leek tarts belong to northern France, where the flamiche of Picardy is a close relative. Today leek quiche is a standard of French bakeries and home kitchens.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →