Leek Quiche

Name: Leek Quiche
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: France
Ingredients: 1 pie dough (all-butter); 600 g of leeks (thinly sliced); 25 g of butter (unsalted); 3 eggs (large); 200 ml of crème fraîche (thick, full-fat); 100 ml of whole milk; 80 g of gruyère (grated); 1 pinch of nutmeg (ground); 1/2 tsp of salt (fine); 2 pinches of black pepper (ground)

No reviews yet

Discover the traditional leek quiche, a comforting classic with a creamy, tender filling under a golden crust. Ideal for a complete dinner or a friendly lunch, it is best enjoyed warm with a crisp green salad.

Total time: 1 h 15
Prep: 20 min
Cook: 55 min
Difficulty: Easy
Per person: €0.80

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Quiche Lorraine

1 hEasy

For dessert

5.0

Petit Beurre Butter Cookies

30 minEasy

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

385kcal

Protein11 g11%
Carbs22 g23%
Fat28 g66%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To avoid a soggy crust, make sure the water released by the leeks is completely evaporated at the end of cooking. Let the cooked leeks cool slightly before adding them to the egg mixture to preserve the creaminess of the cream.

Freezing : Can you freeze this recipe?

Yes

Freeze cooked for up to 2 months, whole or in slices.

Storage : How long does it keep?

Keeps 3 to 4 days in the refrigerator in an airtight container.

Making ahead : Can you make it the day before?

Yes

Bake the day before or pre-cook the leeks and refrigerate.

Reheating : How do you reheat it?

10 to 15 min in the oven at 160°C or air fryer. Microwave not recommended because it softens the crust.

Variations

Gluten-free version: replace the pie dough with a homemade dough made with rice flour and cornstarch.
Salmon version: add 150 g of diced fresh salmon fillet to the cooled leeks.
Bacon version: brown 100 g of smoked bacon with the leeks for a rustic note.

Mistakes to avoid

Putting leeks still full of water on the crust, which would soften the pie dough.
Pouring the boiling mixture over the eggs, which risks curdling them prematurely.
Baking in an oven that is too hot, which would make the filling puff up and then collapse without cooking the bottom.

Frequently asked questions

Can I use frozen leeks?

Yes, thaw them directly in the hot pan without any fat to remove the residual water. Add the butter only when the vegetables are fully dry, then follow the recipe as written.

Do I need to blind-bake the pie dough?

It is not necessary if the leeks are well dried out and the rack is placed at the bottom of the oven. For an ultra-crisp crust, you can still blind-bake it for 10 minutes at 180°C.

What can I use instead of crème fraîche?

You can use full-fat heavy cream with 30% fat or drained fromage blanc. Avoid reduced-fat versions, which release too much water when baked and hurt the tender texture.

How do I know when the quiche is done?

Insert the tip of a knife into the center of the filling: it should come out clean and hot. The center should be set without jiggling and the top nicely browned after 35 to 40 minutes at 180°C.