Quiche Poireaux (Leek Quiche)

Delight your taste buds with the classic flavors of Quiche Poireaux, a French-inspired Leek Quiche that combines a buttery homemade pastry crust with a rich, velvety filling. This recipe showcases the sweet, delicate flavor of sautéed leeks, complemented by creamy heavy cream, Gruyère cheese, and a hint of nutmeg for a subtle warmth. Blind-baked to perfection, the crisp, golden crust provides a satisfying counterpoint to the soft, custard-like filling. Perfect for brunch, lunch, or a light dinner, this quiche is as versatile as it is delicious. Whether served warm or at room temperature, it pairs beautifully with a fresh green salad and a glass of white wine. Prepare to savor a timeless French culinary gem!

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:55 mins

Total Time:85 mins

Servings: 6

Ingredients

• 250 grams all-purpose flour
• 125 grams unsalted butter
• 3 tablespoons cold water
• 0.5 teaspoon salt
• 3 medium leeks
• 2 tablespoons olive oil
• 250 milliliters heavy cream
• 100 milliliters milk
• 3 large eggs
• 100 grams grated Gruyère cheese
• 0.25 teaspoon black pepper
• 0.125 teaspoon nutmeg

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

To make the pastry crust, combine the flour and salt in a large bowl. Add the butter, and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.

Step 3

Add cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 4

While the dough chills, clean the leeks thoroughly and slice them thinly into rounds.

Step 5

Heat olive oil in a large frying pan over medium heat. Add the sliced leeks and sauté for 6-8 minutes, or until they are soft and translucent. Set aside to cool.

Step 6

In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until well combined.

Step 7

Roll out the chilled pastry dough on a lightly floured surface to fit a 23 cm (9-inch) fluted tart pan with a removable bottom.

Step 8

Gently press the dough into the pan and trim any excess. Prick the bottom with a fork, then line with parchment paper and fill with baking weights or dried beans.

Step 9

Blind bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment, and bake for an additional 5-7 minutes until the crust is lightly golden.

Step 10

Remove the crust from the oven and reduce the temperature to 180°C (350°F).

Step 11

Spread the sautéed leeks evenly over the baked pastry. Sprinkle the grated Gruyère cheese over the leeks.

Step 12

Carefully pour the egg and cream mixture over the leeks and cheese, ensuring an even coating.

Step 13

Bake the quiche in the oven for 35-40 minutes, or until the filling is set and slightly golden on top.

Step 14

Allow the quiche to cool slightly before removing it from the tart pan. Serve warm or at room temperature.

Nutrition Facts

Serving size	1354.3 grams (1354.3g)

Amount per serving	% Daily Value*
Calories	3761

Total Fat 268.50g	344%
Saturated Fat 143.40g	717%
Polyunsaturated Fat 2.70g
Cholesterol 1194mg	398%
Sodium 2267mg	99%
Total Carbohydrate 240.10g	87%
Dietary Fiber 12.40g	44%
Total Sugars 18.30g
Protein 80.10g	160%

Vitamin D 188IU	942%
Calcium 1298mg	100%
Iron 22mg	122%
Potassium 1345mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 8.7%

Carbs: 26.0%