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Leek Quiche

Mrs. Clueless never hosts without a quiche. Whether it’s leek and cheese, a simple
cheese quiche, or anything in between — a quiche always has a place on my table. It’s
warm, comforting, and elegant all at once — the kind of dish that feels like effort, without
ever being stressful.
This version combines a buttery homemade crust with a creamy, savory leek filling that
melts together into perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Resting 2 hours
Total Time 3 hours 20 minutes
Servings: 8 people
Course: Appetizer
Ingredients Method Notes

Ingredients
  

Savory Pie Crust
Ingredients
  • 2½ cups all-purpose flour
  • 1 tsp fine sea salt
  • ½ tsp sugar
  • 200 g unsalted butter cold and cut into cubes
  • 2 tbsp olive oil
  • ¼ –½ cup ice-cold water
  • 1 egg yolk
Leek & Cheese Filling
Ingredients
  • 200 g bacon chopped
  • 4 medium leeks washed, dried, and chopped
  • 1 cup shredded mozzarella
  • 200 g Emmental cheese chopped
  • 200 g Gouda cheese chopped
  • 2 eggs
  • 1½ cups good-quality cooking cream
  • ■ tsp freshly grated nutmeg
  • Salt and black pepper to taste

Method
 

Method For Crust
  1. In a food processor, pulse together flour, salt, sugar, and butter until the texture resembles coarse sand.
  2. Add olive oil and egg yolk, then pulse again.
  3. Slowly add ice water, a tablespoon at a time, pulsing until the dough just comes together.
  4. Turn the dough onto a lightly floured surface and bring it together gently — don’t overwork it.
  5. Wrap in cling film and refrigerate for 45–60 minutes.
  6. Roll between two sheets of parchment paper, then fit into your tart pan. Prick the base with a fork.
  7. Line with parchment and add baking weights or dry chickpeas.
  8. Bake in a preheated oven at 180°C (350°F) for 25 minutes.
  9. Remove the parchment and weights and bake another 15 minutes, until golden and crisp.
Method For Filling
  1. Cook the bacon in a pan over medium heat until crisp. Transfer to a bowl.
  2. In the same pan, sauté the leeks for 4–5 minutes until soft and translucent. Season with salt and pepper.
  3. Add the leeks to the bacon along with the cheeses, cream, eggs, nutmeg, salt, and pepper. Mix well and refrigerate for 10 minutes.
  4. Pour the mixture into the pre-baked pie crust.
  5. Bake at 180°C (350°F) for 30–35 minutes, or until the top is golden and slightly puffed.
  6. Allow it to rest for a few minutes before serving.
  7. Once the quiche has cooled completely, wrap it tightly in cling film and freeze for up to 3 months. When I’m hosting, I almost always prep this quiche a few days in advance and
  8. freeze it. On the day of hosting, I simply reheat it in the oven at 160°C (320°F) until warmed through — it comes out perfectly every single time.

Notes

Tina’s Note
This quiche has seen me through everything — from cozy family lunches to big hosting
spreads. It’s the dish that always ties the table together: flaky, creamy, and so deeply
satisfying that there’s never a crumb left behind.