Leek quiche

Some time ago I found out that quiche, even though considered a traditional French dish, actually originated in Germany, or actually on the German territory which later became French territory. And now we all know the classic Quiche Lorraine. Today there are so many different varieties of quiche and when making one you can use any and every vegetable you want. One of the vegetables I like to use when making a quiche is leek. Leek is not a vegetable I use very often so when cooking with it I try to keep it in focus. I hope you try out the recipe because it is so simple and very delicious. You can serve it with a seasonal salad, you can even serve it in smaller portions as a side dish, but for me the first one is a better option.

Leek quiche_2

Preparation: 45 min

Cook time: 35-40 min

Servings: 6

Ingredients

  • 250 g soft flour
  • 130 g butter
  • 1 egg
  • 1 tbsp sour cream
  • 2 tbsp Parmesan cheese, grated
  • 500 g leek, sliced
  • 200 ml cooking cream
  • 2 eggs
  • 100 g ricotta cheese
  • 2 tsp nutmeg
  • salt & pepper to taste

Leek quiche

How to

  1. In a large bowl mix together butter and flour. Stir in a mixture of eggs, sour cream, salt and grated Parmesan cheese. Combine well until you get a firm dough.
  2. Leave the dough in the fridge for about 1 h.
  3. Roll out the dough on a floured surface. Place the dough in a buttered bake tray. Poke the dough with a fork.
  4. Preheat the oven to 200Β° C.
  5. Cook the sliced leek over steam until soft. Mix it together with cooking cream, eggs, ricotta cheese, nutmeg, salt and pepper. Pour the mixture over the dough. Bake in a preheated oven for about 35 to 40 min until crispy and golden.
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35 Comments Add yours

  1. Haha. I just woke up from a dream when I had to explain to French security check what this type of vegetable is and I couldn’t remember it’s name. Leek! Thank you!

    Liked by 1 person

    1. chefkreso says:

      Haha that must’ve been a crazy dream, glad I could help, thanks for stopping by!

      Liked by 1 person

  2. Loretta says:

    I seem to be infatuated over leeks lately, I love this leek arrangement in a quiche, it makes such a bold statement πŸ™‚

    Liked by 1 person

    1. chefkreso says:

      Thanks for stopping by 😊

      Like

  3. Jim says:

    that looks interesting

    Liked by 1 person

  4. urbanhijab says:

    This looks wonderful! Thanks for the great idea!

    Liked by 1 person

    1. chefkreso says:

      Thank you so much for your kind words!

      Liked by 1 person

  5. Growing Self says:

    I can’t wait to try this with our duck eggs and farm fresh leeks! Thank you! 🌱

    Liked by 2 people

    1. chefkreso says:

      Thanks so much for stopping by, and it sounds divine, have to tell me how it turned out 😊

      Liked by 1 person

    1. chefkreso says:

      Thank you Gina πŸ˜„

      Liked by 1 person

  6. Sounds great. I love leeks so the thought of them in a quiche would be great.

    Liked by 1 person

    1. chefkreso says:

      Thank you very much 😊

      Liked by 1 person

  7. This recipe looks delicious! I like leeks.

    Liked by 1 person

    1. chefkreso says:

      Thanks for stopping by 😁

      Like

  8. Great recipe! Will hopefully try it out tomorrow βœŒπŸ˜‰

    Liked by 1 person

    1. chefkreso says:

      Thanks, hope you’ll enjoy!

      Like

  9. This looks so delicious, Kreso, both the pastry and the filling. I love the addition of ricotta. Would really like to make this.

    Liked by 1 person

    1. chefkreso says:

      Thank you very much, it’s really tasty.. hope you get the chance to try it and enjoy it 😊

      Liked by 1 person

  10. This is looking so so good! Thanx for sharing! πŸ™‚

    Liked by 1 person

    1. chefkreso says:

      Thank you 😊

      Like

  11. Nice, I like leek and I also do a similar recipe too, just personally I prefer to remove the green part of the leek which is a bit harder and woody (not all, just the top and last part).
    As Italian I give you a correction: it’s called “ricotta” and not “riccota” πŸ™‚

    Liked by 1 person

    1. chefkreso says:

      Thanks for the correction and for stopping by 😁

      Liked by 1 person

      1. you’re welcome πŸ™‚ I’ll tell you something curious and maybe interesting: “ri-cotta” literally means “cooked a second time”, because it’s made boiling the whey remaining from the making of the cheese πŸ™‚ that’s the reason of the name, very simply πŸ™‚

        Liked by 1 person

      2. chefkreso says:

        That is an interesting fact I didn’t know, I have friends who make cheese at the coast but they never told me that, thanks πŸ™‚

        Liked by 1 person

  12. Savoury or sweet quiches are very popular in Switzerland. Leek quiche is one of my favourite!! Your recipe sounds delicious😊

    Liked by 1 person

    1. chefkreso says:

      Thank you πŸ˜€

      Liked by 1 person

  13. Mmn .. I love quiche but haven’t tried leek in it yet. Sounds great .. what flavour does nutmeg give? I wouldn’t have thought to use any spice in a quiche at all!

    Liked by 1 person

    1. chefkreso says:

      I like the flavour of nutmeg with leek so I put it, you can try, but it is also great without it πŸ˜„

      Like

      1. I think I’ll have to try it now, I am intrigued. Thanks!

        Liked by 1 person

  14. jjdear says:

    Just beautiful. Bet that tastes amazing!

    Liked by 1 person

    1. chefkreso says:

      Thanks it is really delicious, you should give it a try!

      Like

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