Quiche aux Poireaux (Leek Quiche)

A creamy leek quiche with Gruyère in a crisp shortcrust case, a French family favourite.

TIME BREAKDOWN
Prep: 30 min
Cook: 1h 5m
Total: 1 hour 35 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • For the pastry: 200g plain flour, plus extra for dusting
  • For the pastry: 100g cold unsalted butter, cubed
  • For the pastry: 1 egg yolk
  • For the pastry: 2 to 3 tbsp ice-cold water
  • For the pastry: pinch of salt
  • 30g unsalted butter
  • 4 medium leeks, sliced and washed
  • 3 large eggs
  • 1 extra egg yolk
  • 250ml double cream
  • 150ml whole milk
  • 80g Gruyère, grated
  • Pinch of freshly grated nutmeg
  • Salt and black pepper to taste

Method

  1. Make the pastry by rubbing the flour, butter and salt together, then mixing in the egg yolk and water. Wrap and chill for 30 minutes.

  2. Heat the oven to 200°C (180°C fan). Roll the pastry out and line a 23cm loose-bottomed tart tin, 4cm deep. Prick the base, line with baking paper and baking beans and bake blind for 15 minutes. Remove the paper and beans and bake for 5 more minutes. Reduce the oven to 180°C (160°C fan).

  3. Melt the butter in a large frying pan over a medium-low heat. Cook the leeks with a pinch of salt for 10 minutes until very soft, then cool slightly.

  4. Whisk the eggs, egg yolk, cream, milk, nutmeg, salt and pepper together.

  5. Spread the leeks over the pastry, scatter with the Gruyère and pour over the custard.

  6. Bake for 30 to 35 minutes until golden and just set with a slight wobble. Rest for 10 minutes and serve warm or at room temperature.