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A leek quiche on a glass pedestal against a marbled background.
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Leek Quiche

If you like recipes that impress, make you look good every time you prepare them, and are very easy to make, this garlic joint quiche is for you. It is super versatile, and you can eat it for breakfast or brunch, lunch or dinner, and also as a snack, starter, main dish, or single dish. You can serve it hot, warm, or at room temperature.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Refrigerate and cooling down1 hour 15 minutes
Total Time2 hours 35 minutes
Course: Appetizer, Main Course
Cuisine: French
Keyword: how to make leek quiche, leek quiche, leek quiche recipe
Servings: 6 people
Calories: 550kcal

Ingredients

For the pie shell

  • 1 1/2 cups all-purpose flour
  • 10 tablespoons cold butter cut into cubes
  • 1 tablespoon sugar
  • 1 pinch salt
  • 4 ½ tablespoons ice water

For the filling

  • 4 tablespoons Parmigiano Reggiano cheese grated
  • 3 tablespoons butter
  • 3 1/2 cups leeks cut into slices, the white part and some of the pale green parts
  • 3 eggs 4 if they are small
  • 1 cup of heavy cream
  • 1 pinch of salt
  • 1 pinch freshly ground white pepper

Instructions

Preparation of the dough

  • Add the flour, sugar, and a pinch of salt to the bowl of a food processor. Press a few times. Add the butter and pulse several times until it has a sandy texture. Add the tablespoons of cold water one at a time while continuing to pulse until a homogeneous and pliable dough ball is formed.
    Dough mixture in a food processor.
  • Put the dough on plastic wrap. Cover with more plastic wrap and, with the help of a rolling pin, roll out to form a disk about seven inches in diameter. Wrap and refrigerate for at least an hour.
  • Preheat the oven and a pizza stone to 375F for at least half an hour.
  • Spread the dough on the same plastic wrap, and with the help of a rolling pin, make sure that it is two inches larger in diameter than the base of the mold so that it covers the walls. The dough should be 1/4 inch thick.
  • Remove the plastic film and transfer the dough to the mold. Press the bottom of the mold and the walls with your fingers so the dough adheres. Fold the excess dough inward and press again with your fingers so the dough adheres. Run the rolling pin along the edge to remove any excess so the dough is level. Refrigerate for 15 minutes before baking.
    Unbaked pie crust in a fluted dish prepared for blind baking, alongside ceramic pie weights and a rolling pin on a marble surface.
  • With the help of a fork, prick the bottom of the crust. Cover with a circle of parchment paper and put ceramic weights (chickpeas or beans work too). And bake for 20 minutes.
    Unbaked pie crust lined with parchment paper and filled with pie weights, ready for blind baking.
  • Remove the crust from the oven, place it on a metal rack, and let it cool completely. Remove the weights and parchment paper.

Preparation of the leek filling

  • In a frying pan, sauté the chopped leeks in butter over medium heat. Once they wilt, remove them from heat and let them cool completely.
    Chopped green leeks in a glass bowl with other cooking ingredients in the background.
  • Beat the eggs by hand in a bowl. Add the heavy cream and the rest of the ingredients: salt, pepper, and cooked leeks.
    A bowl of creamy leek soup on a marble surface with a wooden and rubber statula.
  • Place grated cheese on the crust and cover the bottom. Pour the egg, cream, and leek mixture on top.
    Pouring quiche mixture into a pie crust.
  • Bake for 30 minutes or until the quiche is evenly golden brown.
    Freshly baked quiche on a marble surface.
  • Let the quiche cool for 15-20 minutes, unmold, and serve.
    A slice of quiche on a black plate with a fork, alongside the remaining quiche on a glass serving dish.

Notes

If you don't have a bread or pizza stone, place the quiche pan on a baking sheet and put it in the oven. The stone distributes heat more efficiently, but it's not strictly necessary.

Nutrition

Calories: 550kcal | Carbohydrates: 35g | Protein: 9g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 315mg | Potassium: 205mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2351IU | Vitamin C: 7mg | Calcium: 121mg | Iron: 3mg