Leek quiche

Leek quiche
  • 4 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:00 Total Time


Add all
  • 3

    leeks (whites only)

  • 2 Tbsp.
    (30 mL)


  • 3

    omega-3 eggs

  • 8 oz
    (250 g)

    basic pastry dough

  • 1/2 cup
    (125 mL)


  • 1/2 cup
    (125 mL)

    35 % cream

  • 1 pinch

    ground nutmeg

  • 3 1/2 oz
    (100 g)

    grated cheese, emmental or gruyere

  • To taste salt and pepper


Wash and slice the leeks. Cook them gently in a small pan with butter and season as needed.

Cook, covered, for 10 to 15 minutes on low heat without browning. If necessary, add water to prevent the leeks from sticking to the bottom. Let them cool.

Roll out the dough and line the quiche mould.

In a bowl, whisk together milk, cream, ground nutmeg, and eggs. Season with salt and pepper.

Garnish the pastry with leeks and cheese, then pour in the mixture.

Bake, on the bottom rack, in a pre-heated 400°F (200°C) oven for 15 minutes.

Reduce the temperature to 350°F (180°C) and finish baking for 10 to 15 minutes.

Serve hot.

Egg mixture should be cold when poured into the shell.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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