Ingredients
Check off ingredients as you go
Makes 1 large tart
- 1 pie dough (shortcrust pastry), 250 g (9 oz)
- 25 g (2 Tbsp) butter (or olive oil)
- 500 g (1.1 lb) thin leeks
- 4 Tbsp sifted flour
- 250 ml (1 cup) milk (or half crème fraîche)
- 3 large eggs
- 80 g (¾ cup) grated cheese (Emmental, Gruyère, mozzarella)
- 1 pinch nutmeg
- Salt, pepper
Wash the leeks, trim the root ends and split them in half lengthwise (sometimes there is a very tough core, like in garlic, which you need to remove). Rinse the leeks, then slice them thinly.
Preheat the oven to 200°C (400°F) and prebake the crust for 10 minutes, after pricking it all over with a fork. In a skillet, pour 1 Tbsp olive oil and sauté the leeks over medium heat, cover, and add a splash of water if needed so they don’t stick. Continue cooking for about 30 minutes. They should be tender.
Beat the eggs with the milk in a large bowl, stir in the flour, season with salt and pepper and add the nutmeg. Add the leeks, then pour the leek and cream mixture onto the crust. Sprinkle with the grated cheese. Bake on a rack in the middle of the oven for 30 minutes.
Serve with a nice green salad.
Tips and variations
- For a lighter version, you can replace the crème fraîche with fromage blanc (or plain Greek yogurt), or use only milk.
- Like most quiches, this one is also excellent with a puff pastry crust.
- If you’d like to add some protein, you can also make a salmon and leek quiche.