Ingredients
Check off ingredients as you go
For 1 large tart
- 1 shortcrust pastry (250g/9oz)
- 25g (2 tbsp) butter (or olive oil)
- 500g (1 lb) thin leeks
- 4 tbsp sifted flour
- 250ml (1 cup) milk (or half heavy cream)
- 3 eggs
- 80g (¾ cup) grated cheese (Emmental, Gruyère, or mozzarella)
- 1 pinch of nutmeg
- Salt, pepper
Wash the leeks, cut off the roots and slice them in half lengthwise (sometimes there’s a very hard core like in garlic that needs to be removed). Rinse the leeks then slice into thin strips.
Preheat the oven to 200°C (400°F), pre-bake the pastry for 10 minutes after pricking it with a fork. In a skillet, add 1 tablespoon of olive oil and sauté the leeks over medium heat, cover and add a little water if needed to prevent sticking. Continue cooking for about 30 minutes. They should be tender.
Beat the eggs with the milk in a bowl, incorporate the flour, season with salt and pepper, and add the nutmeg. Add the leeks, then pour the leek and cream mixture over the tart base. Sprinkle with grated cheese. Bake on a rack in the middle for 30 minutes.
Serve with a nice green salad.
Tips and Variations
- For a lighter version you can replace the heavy cream with fromage blanc or use only milk.
- Like most quiches, this one is also excellent with puff pastry.
- If you’d like to add protein, you can also make a salmon leek quiche.